Crash Hot Potatoes

By Nicole_Pryce

Ingredients

• Several Smallish Potatoes, red or russet
• Salt
• Pepper
• Olive Oil
• 2-3 Sprigs Rosemary

Details

Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 450º F.

Scrub the potatoes clean. Boil them until tender all the way through. If you have a pressure cooker, cook the potatoes whole on a trivet with 1 cup of water for 10-20 minutes at high-pressure, depending on the size of your potatoes. Turn off the heat and let the cooker release pressure naturally.

Place the cooked potatoes on a baking sheet drizzled with olive oil. I like to use parchment paper here to keep things clean and non-stick.

Make an X cut on the top of each potato for easier squishing. Use a potato masher and gently press on each potato until squished but not obliterated. You want them to stay together somewhat. If they fall apart, have no fear! Just scoop the bits into piles and proceed.

Once smashed, generously sprinkle salt over each potato. Follow with pepper, and douse everything with more olive oil. If desired, sprinkle each potato with freshly chopped rosemary.

Bake the potatoes at 450º F for 20-25 minutes, longer is better as long as they’re not burning. Serve hot!