I'd rather have a smashed-then-baked potato over a regular baked potato any day. Here's Chef Jeff Mauro's smashed-then-baked potato with mustard cream recipe.
For as long as I can remember, weekend mornings for me start out with thinking, "I want to eat something exciting!" Then I proceed to torture myself with a few back-to-back cooking shows, with my favorites rotating and changing with the tides. But Pioneer Woman and Extra Virgin forever!! I've got some mad love for those two shows. *two quick pounds to the chest, a kiss of the index & middle fingers, send it to the wind*
Did you just try it? I feel like maybe you just tried it. Honestly, it took me about 4 times of trying it myself to be able to write that out.
So almost 2 years ago, my husband and I started watching The Kitchen every Saturday morning. And if you’ve ever watched The Sandwich King, then you’ll definitely recognize Jeff Mauro, who is one of the hosts of The Kitchen! I know. I should tone it down a notch with the food shows, BUT, NEVER.
Jeff’s the quirky, hilarious one on The Kitchen, who you wish was in your group of ideal friends---because your real life friends are good and all, but they have their things that you’re kind of sick of, and ideal friends don’t really have things, so by default they’re already better. You’d hangout and chat with Jeff and your other ideal friends, like Amy Schumer and Rachel Green, over ideal cups of coffee---which finally taste better than they smell---at Central Perk, but you live in Chicago, so then Lincoln Perk.
Actually, I’m just realizing this now, but I’m pretty sure Jeff is Joey Tribbiani.
Back in real life, Joey Jeff and his real-life buddy Kevin Corsello have teamed up and are opening up a new restaurant in Chicago called Pork and Mindy’s. And they also have some yummy sauces that are actually quite natural, and thank the heavens above (or Jeff and Kevin in this case), they’re preservative-free! That term always gets my feelers feelin’.
Take a quick look at the sauces you’ve got in the door of your fridge and see if they can be called preservative-free too. If there are some questionable ingredients in them and you can’t really tell, well honey, you’re in preservative land. That’s not to say that I don’t have my own preservative-filled bottles of tasty wonders in the fridge, but the less we consume of that stuff and the more we consume of the natural stuff, the way, way better.
Pork and Mindy’s sent me their sauces to try out and I’m here to be honest and bring good food. So can I just say that I was sort of surprised that I liked them as much as I did? I guess I’m just not typically one for packaged sauces (things like sodium benzoate don’t really get me salivating), but if they’re natural and taste good, I’m gonna be all up in that.
Here’s Jeff’s aunt’s recipe for smashed and then roasted red potatoes with a mustard cream sauce, using one of the Pork and Mindy’s sauces.
By the way, this totally tastes like a baked potato with sour cream collided with some fireworks, created a whole bunch of surface area flavor zones to maximize the layering of ingredients, and then landed directly on your tongue. I promise, that’ll make more sense after one bite.
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Love, health, and happiness to all of you!
Recipe
Roasted Smashed Potatoes with Mustard Cream
Ingredients
- 6 Red Potatoes
- Sea Salt
- ½ cup Sour Cream
- ¼ cup Ranch
- ¼ cup Pork & Mindy’s Mustard Sauce
- Olive Oil
- ½ cup Parmesan Cheese grated
- 1 small handful Fresh Chives chopped
Instructions
- Cook potatoes in salted water until fork tender.
- While waiting for potatoes to cook, preheat oven to 450ºF (232ºC).
- Then mix sour cream, ranch, and Pork & Mindy’s Mustard Sauce in bowl and refrigerate until needed.
- When potatoes are cooked, oil your baking tray, and place the potatoes on it.
- Smash the potatoes once with a spatula, top them with parmesan cheese, drizzle them with olive oil, and throw a good pinch of salt over them.
- Bake 25-30 min, or until golden and crispy.
- Remove from oven, drizzle with the mustard cream sauce you made, and top with chives. Enjoy!
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