The best smashed potatoes

February 15, 2010

I have been slacking on the recipes, I know. We are a little crazy with school and the little ones. But, for Valentine’s Day, we took a break and prepared a lovely meal. Actually, it was the best meal we have ever eaten, according to my husband. On the menu were these smashed potatoes. They have color and intense flavor. And just trust me on the orange juice! It won’t make your potatoes taste fruity – it just brings out the sweetness of the carrots. (Thank you America’s Test Kitchen for the tips on steaming potatoes and root veggies together). Enjoy!

  • 1 T olive oil
  • 2 T unsalted butter
  • 2 carrots, peeled, sliced lengthwise and cut into thin, half-moon slices
  • 1 leek, rinsed, sliced lengthwise and cut into 1/4 inch half-moon slices.
  • 2 large cloves of garlic, minced
  • 2 lbs yellow potatoes, scrubbed and cut into half moon slices
  • ½ C orange juice
  • 1 tsp salt
  • ground black pepper
  • 2/3 C heavy cream or half and half

Melt the olive oil and butter in a medium, heavy bottomed pot over medium-high heat. Cook the carrots in the oil and butter for about 5 minutes, until the carrots start to brown a bit, adjusting the heat as necessary. Add the leeks and cook everything for another 5 minutes or so, until the leeks also become golden brown. Stir in the minced garlic, salt, freshly ground pepper (to taste). Then add the potatoes and the orange juice. Simmer, covered, over low heat for about 30 minutes, or until the potatoes are soft and all the liquid is absorbed. When finished cooking, mash the potatoes and stir in the cream. Serve immediately.

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