Grandma's Smashed Potatoes

No matter how Grandma served up potatoes they were always delicious and she never used a recipe. It was about how the potatoes "looked" while she was preparing them. She probably asked herself if they were smooth enough, creamy enough, and seasoned enough. If the pot of taters passed the requisite tests, they were ready. I think this tradition has been passed down and most of our family gatherings still include some variation of delicious potatoes.

In the early days, our family usually enjoyed traditional whipped mashed potatoes using the Russet variety but later on the Yukon Golds became favorites. Not only were they delicious, but when they were mashed and put in the serving dish they livened up the Thanksgiving table with their golden goodness.

Red potatoes became yet another favorite, although they weren't prepared by "whipping" the tar out of them. Instead they were "smashed" with a potato masher and looked a little more "rustic" than the whipped mashed.  We liked the fact that they were delicious, rustic looking, and they didn't require any peeling. (Grandpa would have loved that because he was always the designated potato peeler.) Today, our family grows our own organic reds. Grandma would have appreciated that because she was a farm girl at heart and the flavor of organically grown potatoes is unsurpassed!

So here is an "adaptation" of Grandma's recipe for "smashed" potatoes using reds (which we prefer, but you can use whatever variety you like--Yukon Golds, Finnish and fingerlings). For this recipe the starchy, baking variety of potatoes like Russets would probably not do as well. They are better served peeled, boiled and whipped in the traditional way (although you don't want to "work" them too much when preparing them or they get weird. Don't know any other term for it than that--just weird.)

Another trick that's popular now on the food channels (although Grandma never tried this) is flavoring the potatoes using garlic cloves directly in the boiling water. The flavor permeates the potatoes and the garlic mixed in at the end is wonderful. Try it!

Grandma's Smashed Potatoes

8 medium red potatoes (or whatever variety of boiling potato you prefer; stay away from the starchy baking potatoes on this one)
10 peeled garlic cloves
½ stick butter (no substitutes and no apologies ;)
1 cup milk plus more to reach desired consistency
salt
pepper

Place potatoes, garlic, and 1 tsp salt in large saucepan and cover with water. Bring to a boil then reduce heat and simmer until the potatoes are soft (about 20 minutes). Test this by inserting a knife or fork into one of the potatoes. If it can be inserted easily, they are done.

Drain water thoroughly, then add butter and milk while mashing with a potato masher and add salt and pepper to taste.  Continue incorporating the ingredients until butter is melted and the consistency is to your liking. It will not be quite as smooth as whipped, but still delicious with butter or gravy on top.