Ultimate Smashed Potatoes
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Prep: 15 min. • Cook: 45 min. • Serves: 6
- 2 tbsp. unsalted butter
- 1 large yellow onion, peeled, quartered and thinly sliced
- 32 oz. Tasteful Selections potatoes (Recipe favorite: Ruby Sensation)
- ¾ c. no-salt, fat-free chicken broth
- 2 tbsp. Dijon mustard
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
Melt the butter in a large skillet set over medium heat. Add the onions, reduce the heat to very low, and cook, stirring often, until the onions are golden and quite soft, about 45 minutes. If the onions start to brown, reduce the heat even further.
Meanwhile, place the potatoes in a large pot, fill with water to a depth of 2 inches and bring to a simmer over high heat. Reduce the heat and cook until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink.
Transfer the potatoes to a large bowl or the bowl of a standing mixer. Scrape in the contents of the skillet; also add the broth, mustard, salt and pepper. Beat with an electric mixer at medium speed until fairly smooth but not too creamy. Serve at once.