In the hustle and bustle of college life, we’re always looking for shortcuts to our daily routines. While laundry and cleaning can sit on the back burner until the end of the semester (or when Mom visits), cooking quality dishes shouldn’t have to be sacrificed for processed, TV-dinners. Mashed potatoes are often substituted by puff and fluff flakes (I’m guilty, I confess), but I dare you to try my quick and easy Smash and Dash potatoes.
- Kennebec potatoes (so you don’t have to peel the skin, but use any other soft skinned potato or peel them if they have tougher skin)
- 1/2 cup milk
- 2 tablespoons butter
- salt and pepper
- Cut the potatoes into quarters, then cover with water (so the water line is 1/2 inch above the potatoes).
- Boil until the potatoes are tender, 15-20 min. Drain the potatoes and then add back to the pan, but on very low heat.
- Add 1/2 cup of milk and begin to use a whisk to smash down the potatoes. They will be very tender, so this is easy.
- As you are smashing, add in 1 tablespoon of butter, salt and pepper. Continue to smash.
- Add a splash more milk if you want it more creamy, and then add the rest of the butter.
- Season with salt and pepper, according to taste.
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