The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It’s simple — and insanely delicious.

Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy.

Dec 16, 2014 · Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the …

Add to a large bowl and smash with a potato smasher. Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula.

Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes.

Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

Fold in the sour cream, Parmesan cheese and the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly.

Claire Robinson's smashed potatoes are loaded with sour cream and scallions. Get the recipe from Food Network.