- Yield: 8
- Prep Time: 15 Minutes
- Ready Time: 35 Minutes
- Cook Time: 20 Minutes
Smashed potatoes have the skins on and are a little chunkier than standard mashed potatoes. Caramelized onions will make this familiar side dish a healthy family favourite.
- 2 tablespoons unsalted butter
- 1 large yellow onion, peeled, quartered, and thinly sliced
- 2 pounds small red-skin potatoes
- 3/4 cup no-salt, fat-free chicken broth
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon 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 4 to 5 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.
Calories: 150 Fat: 3g Cholesterol: 8mg Sodium: 250mg Vitamin C: 28% Fiber: 3g Protein: 4g Potassium: 740mg
Recipe courtesy of the US Potato BoardPrint Recipe