Rachael Ray is a famous celebrity chef known for her 30 Minute Meals cookbooks and TV shows. One of her most popular side dish recipes is for smashed potatoes, a riff on classic mashed potatoes featuring chunky pieces of potatoes. This beloved recipe only requires a few simple ingredients and easy steps to make a delicious accompaniment for any meal. In this article, we will go over Rachael’s recipe for smashed potatoes, including the ingredients, instructions, tips, and variations.
Ingredients
Rachael Ray’s smashed potatoes call for just a few simple ingredients:
- 3 pounds russet or Yukon gold potatoes, washed and cut into chunks
- 1/3 cup milk
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sour cream (optional)
The key is to use starchy potatoes like russets or Yukon golds. Waxy potatoes won’t achieve the right fluffy yet chunky texture. Let’s go over each ingredient:
Potatoes
– Use 3 pounds of russet or Yukon gold potatoes. Other starchy potato varieties like red potatoes would also work.
– Peel the potatoes or leave the skins on, it’s up to you!
– Cut the potatoes into 1 1/2 to 2-inch chunks. You want substantial pieces that will smash and break down while still retaining texture.
Milk
– The milk adds creaminess and moisture to the smashed potatoes. Whole milk or 2% milk works best.
– You’ll need 1/3 cup of milk.
Butter
– Butter provides rich flavor. Use salted or unsalted, depending on your preference.
– Add 4 tablespoons (1/2 stick) melted butter.
Salt
– 1 teaspoon of salt seasons the potatoes. Use more or less to taste.
Black Pepper
– 1/2 teaspoon black pepper adds a touch of spice.
Sour Cream
– Sour cream is optional but adds tanginess, moisture, and richness.
– Stir in 1/4 cup at the end.
Instructions
Now that we’ve covered the ingredients, here is how to make Rachael’s smashed potatoes:
- Place the potato chunks in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt to the water.
- Bring the potatoes to a boil over high heat. Once boiling, reduce heat to medium and simmer until potatoes are very tender and fall off a knife easily, about 15 minutes.
- Drain the potatoes well and return to the hot pot for 1 minute to evaporate any excess water.
- Add the milk, butter, salt, and pepper to the potatoes. Mash and smash the potatoes using a masher or large fork until broken down and chunky.
- For a creamier texture, stir in the sour cream until combined. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the smashed potatoes warm, garnished with extra black pepper if desired.
Tips
Here are some tips for making perfect smashed potatoes every time:
– For fluffier potatoes, return the boiled and drained potatoes to the hot pot for 1 minute before smashing. This helps evaporate excess moisture.
– Use a potato masher or large fork to break down and smash the potatoes. Don’t over-mash them into a puree. Keep the potatoes chunky.
– For best results, smash the potatoes while still hot. Letting them cool too much will make them gluey.
– If the potatoes seem too tight, stir in an extra splash of milk or melted butter.
– Add any extra toppings after smashing the potatoes. Stirring in sour cream at the end helps prevent over-mixing.
– Season to taste with more salt and pepper once smashed. The potatoes may need more seasoning.
Variations
Rachael’s basic smashed potatoes recipe can be customized with different add-in flavors. Try these tasty variations:
Garlic Smashed Potatoes
– Add 4 minced garlic cloves when smashing the potatoes.
Broccoli Smashed Potatoes
– Fold in 1 1/2 cups cooked broccoli florets after smashing the potatoes.
Smoked Gouda Smashed Potatoes
– Stir in 1/2 cup shredded smoked gouda cheese at the end.
Chive and Sour Cream Smashed Potatoes
– Fold in 1/4 cup chopped chives and 1/4 cup sour cream after smashing.
Bacon and Scallion Smashed Potatoes
– Top potatoes with 4 slices cooked and crumbled bacon and 2 sliced scallions.
Cheddar and Ranch Smashed Potatoes
– Stir in 1/2 cup shredded cheddar cheese and 2 tablespoons ranch seasoning.
Serving Suggestions
Rachael Ray’s smashed potatoes pair well with all types of main entrees, including:
- Baked chicken or chicken parmesan
- Meatloaf or pot roast
- Baked ham
- Sausage and peppers
- Steak, chops, or lamb
- Fish like salmon, cod, or tilapia
- Shrimp or lobster
For a vegetarian meal, smashed potatoes also go great with options like:
- Veggie or bean burgers
- Vegetable stir fries
- Mushroom risotto or pasta
- Eggplant parmesan
- Spicy chickpea curry
- Lentil shepherd’s pie
The possibilities are endless! Smashed potatoes can be served as a side for almost any savory entree.
Storage
Smashed potatoes are best fresh, but you can store leftovers in the refrigerator for 3-4 days. Here are some storage tips:
– Let the potatoes cool completely before storing. Transfer to an airtight container.
– Add a splash of milk on top of the potatoes to prevent drying out.
– To reheat, add a bit more milk or butter and rewarm gently over medium-low heat.
– You can also reheat individual portions in the microwave with a little milk.
– For longer freezer storage, transfer cooled potatoes to resealable plastic freezer bags. Freeze for up to 3 months.
– Thaw frozen smashed potatoes in the refrigerator before reheating on the stovetop with milk or butter.
Nutrition
Here is the nutrition information for a 1 cup serving of Rachael Ray’s basic smashed potatoes recipe:
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Carbohydrates | 36g |
| Protein | 4g |
| Fat | 6g |
| Saturated Fat | 4g |
| Sodium | 440mg |
| Fiber | 3g |
As you can see, smashed potatoes are higher in carbohydrates from the potatoes and milk. They also provide some fiber, protein, vitamins, and minerals. The exact amounts will vary based on the added ingredients. For example, sour cream will increase the fat content.
Overall, smashed potatoes make a tasty and satisfying side dish to complement many healthy main courses. They are delicious and easy to customize with mix-ins to suit your taste.
Frequently Asked Questions
Here are answers to some common questions about making Rachael Ray’s smashed potatoes:
Can I make smashed potatoes ahead of time?
Yes, you can prepare smashed potatoes 1-2 days in advance. Let them cool completely, then transfer to an airtight container and refrigerate. Reheat gently with a splash of milk before serving.
What kind of potato is best for smashing?
Starchy russet or Yukon gold potatoes work best. They break down and get fluffy when smashed. Waxy potatoes won’t give you the right texture.
Do the potatoes need to be peeled?
It’s up to you! Peeling is optional. Leaving the skins on adds fiber and nutrients.
Can I use frozen potatoes?
It’s best to use fresh potatoes. Frozen potatoes will be too wet and won’t smash up properly.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt would work well in place of sour cream. Use 1/4 cup stirred in at the end.
How do you reheat leftover smashed potatoes?
Gently reheat individual portions with a bit of milk or butter. Or reheat larger amounts on the stovetop over medium-low, adding more milk as needed.
Conclusion
Rachael Ray’s smashed potatoes are the ultimate side dish – fluffy, creamy, and full of potato flavor. With just a few simple ingredients like potatoes, milk, and butter, you can whip up this easy and delicious recipe to complement everything from seafood to pot roasts. Customize the potatoes by adding mix-ins like garlic, cheese, or herbs. Leftovers will keep for several days in the fridge. Now that you know how to make them, try Rachael’s famous smashed potatoes tonight! Enjoy this comfort food staple any night of the week.