Potatoes get a bad rap as being one big carbo load with little or no nutrition. That’s a shame, because it’s not true of all varieties, especially not purple Peruvian potatoes. Smashing, as the name suggests, uses muscle to get what you need, instead of lots of butter and milk like typical mashed potatoes. A hand mixer will do, but I prefer my mom’s old potato masher from 1953. As you pulverize all of those inner starches, you’ll produce a fluffy texture, a lot of flavor, and, with these potatoes, a gorgeous and unusual color.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Pour 4 inches of water into a large saucepan or soup pot. Put a steamer basket in the pot and bring the water to a boil. Put the potatoes into the steamer basket and steam until tender, about 10 minutes.
Step 2
Remove the steamer basket and pour out the water. Put the potatoes into the pot, add the broth, and gently warm over low heat. Add 1/2 teaspoon of salt and the olive oil, then smash with a potato masher. Stir in the chives, parsley, and a generous pinch of salt and serve right away.
storage
Step 3
Store in an airtight container in the refrigerator for 3 days.
nutrition information
Step 4
(per serving)
Step 5
Calories: 190
Step 6
Total Fat: 10.7g (1.5g saturated, 7.5g monounsaturated)
Step 7
Carbohydrates: 24g
Step 8
Protein: 2g
Step 9
Fiber: 2g
Step 10
Sodium: 310mg
