In our family, we love roasted potatoes and we love mashed potatoes, so why wouldn’t we put them together? Enter the roasted smashed potato – deliciousness.
Nutritionally, it’s a great deal. I despise boiling my vegetables because I know all of the precious vitamins and minerals are leached out into the water and then I just throw the water down the drain. Tragedy.
Roasting is my go-to method for veggie cooking. I love the flavor more than any other method, especially with potatoes. The crispy edges and the golden brown color – yummy.
This idea came to life with leftovers. Leftover roasted potatoes aren’t too flavorful, so what did I do with them? I smashed them up. They were delicious. So, making smashed potatoes with fresh roasted potatoes – simply amazing.
Here’s a handy dandy little video to show you how to make them!
Try something different tonight. Enjoy!
- 3 pounds yukon gold potatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup vegetable stock
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup freshly shredded sharp cheddar
- 1 Tablespoon extra virgin olive oil to drizzle on at the end (optional)
- Preheat oven to 450°F
- Cut potatoes into 1" pieces and place in large bowl
- Add olive oil, 1 teaspoon salt and pepper and toss to coat
- Transfer to a baking sheet and roast for 30 minutes or until potatoes are browning on top and soft
- Remove from baking sheet and place in a large bowl
- Add stock, dill, remaining salt and garlic powder and start to smash the potatoes down and mix the stock and spices in
- Stir in the cheese and continue to smash until a desired consistency is reached, adding more stock if needed
- Drizzle with olive oil if desired
- Serve warm