Smashed Potatoes and Onions

Serves 4

When I want mashed potatoes but not the extra steps of peeling, mashing and mixing, or maybe I just want a lighter and healthier side dish, I have smashed potatoes instead. I can honestly say that I prefer smashed potatoes because I like the extra texture from the chunks of potatoes. The onion in this recipe adds lots of flavor, so the butter can be reduced even more. These potatoes hold up very well if kept over a low heat until needed. I suggest keeping the skins on. They add flavor, texture and extra nutrition. See the Sour Cream Smashed Potatoes and Smashed Potatoes with Celery and Onions in the similar and related recipes for two different, but equally delicious options.

Ingredients

• 4 medium potatoes, scrubbed, cut into about 1-inch pieces (see notes below)
• 1 medium onion, cut into 1-inch pieces
• Salt and pepper to taste
• 2 to 3 tablespoons butter, preferably unsalted
• Milk if needed

Place the potatoes and onions in a medium saucepan. Add enough water to almost cover. Season lightly with salt. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the potatoes are tender when stuck with a fork. Drain off all of the water. Smash to desired consistency with the back of a fork or potato masher. Season with salt and pepper. If desired, add a little milk for moisture. Stir in the butter, return to the burner over low heat and allow the butter to melt. Serve immediately or keep warm until needed.

Notes: My favorite potato for this and most recipes is the Yukon gold. It is an all-purpose potato with a buttery flavor and color, which is great when you want to cut down on the butter in a recipe. However, any waxy or boiling potato will work as well.