August 18, 2013 by Emily Pergament
I have always had a fear of boiling potatoes. I’ve never made mashed potatoes because I just can’t bring myself to boil potatoes. I really don’t know why. But I finally gave it a whirl, thanks to the ubiquitous smashed potato pin (I used this recipe, more or less). Seriously, this pin is everywhere and ughh they look so good.
Here is how my version turned out:
If I make them again, I will smash them thinner so they get crispier. Some potatoes were thicker than others, and I preferred the thinner ones. Also, I would have some better toppings on hand. We dipped them in this, and it was pretty good, but I’m thinking cheddar cheese, sour cream and bacon bits. If you don’t feel like having a heart attack, ketchup would be fine to dip them in, too.