So. Yeh. This is a cheater kinda recipe. I have already done a post on making smashed potatoes in the ‘wave (with garlic!) and they were tasty – but this recipe is – in my defense – a bit different, no garlic or buttermilk, and it comes directly from the United States Potato Board, so…
We’re good, right?
Also, too, you really do need some smashed potatoes to soak up all that gravy goodness from a Mississippi Pot Roast.
INGREDIENTS
•4 medium Russet or Yukon Gold Potaoes*
•Heavy cream
•Butter
•Salt
•Pepper
*Or mebbe eight red potatoes.
Peel the potatoes or don’t – it’s really all good – cover with water in a bowl and set aside to rest for ten minutes or so.
Drain and rinse the potatoes, then place in a ‘wave safe casserole, cover (if you’re using plastic wrap as a cover, cut a little hole in it to vent), and ‘wave on HIGH for eight minutes.
Check your potatoes, they’re more than likely done; if not, pop ’em back in the ‘wave for another minute or three until they are.
Remove from the ‘wave and smash your now nicely tender spuds with a but of cream – mebbe one cup to start with – and a couple of tablespoons of butter.
Give ’em a taste.
Nice, right?
Add salt and pepper to suit your taste and serve.
Really, who needs those powdered potato packets when the real deal is as close as your ‘wave and mebbe 20 minutes?