Smashed Potatoes with Stir-Ins

STEP 1

Place potatoes and 1 teaspoon salt in 3-quart saucepan; cover with water. Cook over high heat until water comes to a boil; reduce heat to medium. Cook 15-20 minutes or until potatoes are tender. Drain potatoes; return to saucepan.

STEP 2

Heat half & half in 1-quart saucepan over medium-low heat just until warm.

STEP 3

Add butter to potatoes; mash potatoes until about two-thirds are mashed and one-third remain lumpy. Gradually add half & half to potato mixture; mix well. Stir in sour cream and remaining 1/2 teaspoon salt; add pepper, if desired. Serve immediately.

STEP 4

Stir-Ins:
Ranch Smashed Potatoes: Omit 1/2 teaspoon salt. Stir in 2 tablespoons dry ranch dressing mix and 1/4 cup chopped green onions with sour cream.

Chipotle, Green Chili & Cheddar Smashed Potatoes: Stir in 1 teaspoon chopped chipotle chile in adobo sauce, 1 (4-ounce) can well-drained diced green chiles and 1 cup shredded Cheddar cheese.

Caramelized Onion & Swiss Cheese Smashed Potatoes: Stir in 1/2 cup caramelized onions and 1 cup shredded Swiss cheese. To caramelize onions: Melt 3 tablespoons butter in 12-inch nonstick skillet until sizzling; add 2 cups sliced onions. Cook over medium heat, stirring occasionally, 15-20 minutes or until onions are deep golden brown.

Roasted Garlic & Buttermilk Smashed Potatoes: Omit half & half. Stir in 3/4 cup buttermilk and mashed pulp from 1 bulb roasted garlic. To roast garlic: Heat oven to 350ºF. Remove some papery skin from garlic bulb without separating cloves. Cut off top 1/2 inch of garlic bulb. Place bulb in 8-inch square piece of heavy-duty aluminum foil; drizzle with 1 teaspoon olive oil. Wrap tightly in foil. Bake 45-50 minutes or until garlic is soft and tender. Cool 15 minutes. Carefully separate cloves. Squeeze out pulp; mash.