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Smashed Potatoes with Ricotta, Poached Garlic, and Basil<\/p><\/div>\n

Hints<\/span><\/p>\n

Instead of boiling the potatoes (mashed potatoes) I steam them skin-on in the microwave, using a flexible rubber steamer made for microwaves, set in a covered glass dish.<\/li>\n

Smashed Potatoes are really versatile. They can be made with new or russet potatoes, cooked with skin on or off, fried with a crisp bottom and top crust, slightly creamed to hold pulled pork, reheated for breakfast, served with a poached egg and salsa, etc.; the possibilities are almost endless.<\/li>\n<\/ol>\n
Ingredients<\/span><\/p>\n
3# White or red skinned spring new potatoes, washed but not peeled
\n1\/2 cup part skim ricotta cheese processed into a smooth puree
\n2 cloves garlic softened in 1\/4 cup milk
\n2 tbs fresh basil
\n1\/2 cup + 2 tbs grated Parmesan cheese
\nSalt and freshly ground pepper to taste<\/p>\n
Procedure<\/span><\/p>\n
\n
Cut potatoes into quarters and steam until they are just easily pierced with a fork (6-8 minutes on high power in microwave or 15+ minutes in stove top steamer). Drain and transfer to a large mixing bowl.<\/li>\n
Using a pastry blender or potato masher \u201csmash\u201d the potatoes until there are small chunks in an almost mashed base.\n
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Potatoes with Pastry Blender<\/p><\/div><\/li>\n
Mix all ingredients except 2 tbs. Parmesan with finished Smashed Potatoes. Heat in microwave or ovenproof dish sprinkle with remaining 2 tbs. Parmesan.<\/li>\n
Add salt and pepper to taste. Serve immediately.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Hints Instead of boiling the potatoes (mashed potatoes) I steam them skin-on in the microwave, using a flexible rubber steamer made for microwaves, set in a covered glass dish. Smashed Potatoes are really versatile. They can be made with new … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":11351,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[417],"tags":[151,98,29,67,413,410],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/11340"}],"collection":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/comments?post=11340"}],"version-history":[{"count":10,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/11340\/revisions"}],"predecessor-version":[{"id":11352,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/11340\/revisions\/11352"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media\/11351"}],"wp:attachment":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media?parent=11340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/categories?post=11340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/tags?post=11340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}