The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It’s simple — and insanely delicious.

Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly.

Dec 16, 2014 · Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the …

Put the potatoes in a medium saucepan, cover with cold water, and season with salt. Bring to a simmer over medium heat and cook until potatoes are very tender, about 20 minutes.

Place the potatoes and 1 tablespoon salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are ...

Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes.

Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust …

Add to a large bowl and smash with a potato smasher. Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula.

Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes …

Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and …