Easy EVOO Smashed (Mashed) Potatoes

EVOO Smashed Potatoes

There are 1001+ ways to make potatoes. We like them all, but this one is a family favorite. An easy and rustic recipe that leaves the skin on the potatoes, which is more nutritious. You can use a wide range of our olive oils for this one!

Ingredients:

  • 2 pounds Red or Yukon Gold potatoes (about 4 medium), brush washed, NOT peeled and cut into 1-inch pieces
  • ¼ cup Fresh Harvest Extra Virgin or an infused Olive Oil of your choice
  • ¼ cup heavy whipping cream
  • Salt and Pepper to taste

Instructions:
Fill a large saucepan with water and potatoes. Bring to boil and continue to cook until potatoes are fork tender, about 10 minutes.

Drain the potatoes and return to saucepan. Add olive oil, cream and salt/pepper to taste. Using a potato masher or large spoon, stir and smash the potatoes to your desired consistency. Add more cream or milk if needed to get the consistency you desire. Increase/decrease this recipe depending on your needs. By washing and not peeling the potatoes, you get an easy recipe that is more nutritious!

Mix-n-Match Variations

In this classic potato recipe that does not use butter, try different Fresh Harvest Olive Oils to add flavor like Garlic, Tuscan Herb, Herbs de Provence, Rosemary, Dill, Cilantro & Roasted Onion, Mushroom & Sage or Butter Olive Oil, etc.

Rosemary Potatoes – Use Fresh Harvest rosemary olive oil for recipe, then add a tablespoon of freshly chopped Rosemary to the potatoes when smashing. 

Classic Herbed Potatoes – Use Fresh Harvest Herbs de Provence olive oil for recipe, then add a tsp. each of Basil, Parsley and Tarragon to the potatoes when smashing. 

Italian Herbed Potatoes – Use Fresh Harvest Tuscan Herb olive oil for recipe, then add a tablespoon of Italian Seasoning to the potatoes when smashing. 

Garlic Potatoes – Use Fresh Harvest garlic olive oil for recipe, then add 3-4 (or more) whole, peeled cloves to garlic to the water and boil with the potatoes. Drain and smash with the potatoes. 

Cheesy Potatoes – Add a ½ cup or more of nearly any grated cheese (Cheddar, Swiss, Parmesan, Romano, Gouda, etc.) to your potatoes when smashing.

Truffle Potatoes – Add 1 teaspoon Fresh Harvest White or Black Truffle Oil to potatoes when smashing.

Sweet Potatoes – Use some or all Sweet Potatoes in lieu of Red or Gold, or mix and match Sweet Potatoes with other root veggies like turnip, parsnip or carrots.

Fresh Harvest Premium Olive Oil and Balsamic

Fondant Potatoes

Creamy Fondant Potatoes

These potatoes are trimmed, peeled and cut in a cylinder or egg shape then fried in our olive oil, and finally baked in a chicken stock. The results are creamy, buttery delicious potatoes with a crunch that compliments any entrée.

Ingredients:

  • 3-4 large, whole russet potatoes
  • 5 tablespoons Fresh Harvest Butter Olive Oil
  • 4 sprigs fresh thyme, plus more for garnish
  • ½ cup chicken broth, or more as needed
  • Salt and pepper to taste

Directions:

1)       Preheat oven to 425 degrees F.

2)       Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6-8 potato cylinders about 2 inches long.

3)       Place the potatoes in a bowl of cold water for 5 minutes, which removes starch from the outside. Pat them dry with a paper towel prior to frying.

4)       Using a non-stick skillet, add the butter olive oil and heat until oil shimmers slightly. We use a medium heat. Place the potatoes flat side down in the skillet and pan-fry until well browned, 5-6 minutes. Season with salt and pepper.

5)       Flip the potatoes and cook the other flat side 5-6 minutes, or until well browned. Transfer the potatoes to a small baking dish and add the chicken stock and thyme sprigs.

6)       Bake until potatoes are fork tender and creamy on the inside. This can take up to 30 minutes or longer depending on the size of the potatoes. Add more chicken stock if needed to keep liquid in the dish. (We like to either gently flip the potatoes half-way through the baking time, or stir around the thyme sprigs to get maximum flavor.)

7)       Let cool 5 minutes before serving. You can drizzle lightly with any remaining liquid in the baking dish or a bit more butter olive oil prior to serving. 

Fresh Harvest Premium Olive Oil and Balsamic

Best Green Bean Casserole

greenbeanscasserole

This is a healthier version of a traditional American dish and well worth the time! This new, nutritious take on a classic recipe was inspired by Alton Brown.

For the topping:

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • High Heat Nonstick cooking spray

For beans and sauce:

  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, trimmed and halved
  • 3 tablespoons Fresh Harvest Butter Olive Oil
  • 12 ounces mushrooms, cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with high heat nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. (You can use frozen beans if necessary).

Add Fresh Harvest Butter Olive Oil to a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Fresh Harvest Premium Olive Oil and Balsamic