Potato Smashers
- 4 red-skinned or white boiling potatoes (about 6 ounces each), scrubbed
- Sea salt, to taste
- 2 tablespoons light butter, melted, divided
- 4 teaspoons minced fresh chives, divided
- Fresh ground black pepper, to taste
- Add the potatoes to a large stockpot.
- Fill the pot so the water is 1 inch higher than the potatoes and add about 1 teaspoon salt, or to taste.
- Place the pot over high heat and bring the water to a boil.
- Cook the potatoes for 20 to 25 minutes, or until they are tender.
- Drain them well.
- Transfer each potato to a serving plate.
- Press the back of a fork into the top of each potato, smashing it until it flattens slightly (its okay if the potatoes crumble a bit).
- Drizzle the butter evenly over the top of the potatoes, about 1/2 tablespoon on each.
- Sprinkle the chives evenly among them, about 1 teaspoon on each.
- Season with salt and pepper.
- Serve immediately.
- Each (1-potato) serving has:
- Calories: 144
- Protein: 3g
- Carbohydrates: 28g
- Fat: 3g
- Saturated fat: 2g
- Cholesterol: 8mg
- Fiber: 3g
- Sodium: 58mg
redskinned, salt, light butter, fresh chives, fresh ground black pepper
Taken from www.epicurious.com/recipes/food/views/potato-smashers-375519 (may not work)