"We very rarely make just a small batch of smashed potatoes at the restaurant," Araneo continunes. "We first started making this dish, and others like it, for the crew with the leftover smashed potatoes. Talk about versatility–you can mix in just about anything with smashed potatoes, and come out with a winner! The following is just a guideline recipe for about 4 servings."
Ingredients:
15 small ‘B’ sized potatoes (we use Yukon Gold)
1 Tb Kosher Salt
4 Tbs unsalted Butter
1 Cup whole milk
1/2 cup heavy cream (of half & half)
Salt
Pepper
3/4 cup shredded Cheddar
3/4 cup shredded Monterey Jack
1 cup sliced scallions
1/2 cup crisp bacon
Preparation:
Cut Potatoes into quarters, place in pot cover with cold water
add kosher salt, and place over high heat.
Boil until potatoes are tender.
In small pot combine butter, milk & cream
place over low heat to melt butter
When potatoes are done, drain off water & return to pot.
Mash by hand with potato masher, being sure to leave a few ‘lumps’
with a spoon, stir in milk/butter mixture.
Season to taste with salt & pepper
Now it’s time to load up the potatoes!
Stir in all remaining ingredients while potatoes are still hot, as
this will make sure the cheese melts easier!