Cheesy/Spicy Smashed Red Potatoes
Andy Anderson !
3 or 4 mediumred potatoes, about 6 ounces
2green onions, sliced, white parts only
1/4 tspfresh chives, chopped
2 Tbspcream cheese, room temperature
1 Tbspsweet butter, unsalted
1/2 tspdijon mustard
1 pinchcayenne pepper, or to taste
·salt & freshly ground black pepper, to taste
How to Make Cheesy/Spicy Smashed Red Potatoes
- Drain the potatoes, and then return them to the pot, and cook a bit longer, until all the excess water is evaporated, about 1 minute.
- Add the green onions (white parts), cream cheese, butter, mustard, salt, pepper, and cayenne.
- Chef’s Note: Why red potatoes? These are also called waxy potatoes. They have a thin, smooth skin and an almost waxy flesh. They are high in moisture and sugar, but low in starch. They work great in soups, casseroles, potato salad, and roasting, because they hold their shape. When you mash them, the results tend to be thick and lumpy. Which is perfect for this side dish.