Butter Smash Potatoes
- Prep: 10 minutes
- Cook: 50 minutes
- Yield: 6-8 Servings
A super simple yet tasty way to prepare potatoes. Although I love mashed potatoes, on busy nights all of that peeling and mashing feels like too much work. The beauty of this recipe is that it requires much less hands-on work, and my family loves the results. Butter Smash Potatoes is the potato recipe I use most often.
- 5 medium Yukon Gold potatoes, preferably organic
- filtered water
- a generous pinch of salt
- 1 stick plus 3 Tbsp nutrient-dense butter
- 1 1/2 tsp finely ground Celtic sea salt
- Wash the potatoes and remove any bad spots.
- Chop the potatoes into large chunks of approximately equal size.
- Put the potatoes in a large (4-quart) pot and cover with filtered water. Add a generous pinch of salt to the water.
- Bring the potatoes to a boil, then reduce the heat to a simmer and cover the pot.
- Allow the potatoes to cook until they very easily break apart just by piercing them with a fork. Depending on the size and freshness of the potatoes, this usually takes about 35-45 minutes.
- Drain the potatoes. I just use the lid of the pot to hold back the potatoes while I pour the water down the sink.
- Nestle the butter down in the potatoes in the pot, and put the lid on so the butter can melt.
- Sprinkle the potatoes with salt. I generally use about 1 1/2 teaspoon finely ground Celtic sea salt, but use more or less depending on your taste preferences.
- Once the butter is melted, lightly stir the potatoes using a large spoon. Keep turning the potatoes over just until all of the butter has been soaked up by the potatoes.
- Serve and enjoy! This recipe is a great all-purpose side dish to pair with chicken, Parmesan fried chicken, beef roast, meatloaf, or any other main course.
Printed in Real Food Health Magazine | September / October 2017
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