Smashed Potatoes: A Recipe from Cooks Illustrated

From the November/December 2010 issue. Apparently Yukon Golds work almost as well.

3 comments:

La Maison Reid said...

Sounds great. I'm assuming you peel them first and leave them whole before baking?

Stephanie said...

Hmmmmmmmm. I did not think to peel them at all. I just scrubbed them clean & left the peels on (they're pretty thin on those kind of potatoes & on Yukon Golds, too). It was yummy!

chrisppp said...

Nope! Don't peel them! They are terrific with the peels on. This recipe is totally worth the time and effort it takes!