Real, honest-to-goodness smashed potatoes, cooked to pretty-darned-near perfection in the ‘wave.
I got the idea from making a batch of potatoes for Russian salad: why did I need to use boiling water to make smashed potatoes when my ‘wave has a potato button?
As it turns out, I don’t.
•3 lb small yellow potatoes
•2 cloves garlic, diced
•Sour Cream (optional)
Drain the potatoes and return to the casserole.
Add the diced garlic and a bit of the seasoned salt, then stir to mix well.
Remove your now nicely cooked potatoes, add 2 tbsp butter and about one cup of buttermilk to start, and mash away. I was good with the 2 tbsp butter, but that one cup was all the buttermilk I had, and the potatoes still needed a little something creamy, so I worked in a bit of sour cream as well and kept on mashing.
Nicely smashed, and quite tasty, potatoes.
Of course, three pounds of smashed tiny yellow potatoes is way more than two folk and one buttermilk meatloaf can handle; which was really a good thing, because then I could use the leftovers to make about a dozen of my favorite little potato cakes to go with some baked salmon the next evening.
Of course, a dozen potato cakes, even if they are my favorites, is way more than two folk and a couple of nicely seasoned bits of salmon could handle, which also turned out to be a good thing, because then I had a couple of fine potato cake lunches with a sprinkling of green onion and a drizzle of soy and rice vinegar dressing leftover from making Asian salad.
And that was tasty!