DELICIOUS EASY COOKING forum: Crash Hot Potatoes

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MaryMcP
Apr 2, 2010 7:55 AM CST
Name: Mary
Phoenix Arizona
I came by this recipe from a thread on DG sometime last year and have made it several times, although I will often use leftover baked potatoes. The only difference I can see is that they are a bit harder to mash when cold, otherwise, the same scrumptous 'taters. Let us know if you try them, what changes you make and how they turned out.

This recipe is now in the Yum Recipe Database

CLICK HERE

Crash Hot Potatoes


Obviously, what's really missing here is - - - garlic! One comment on the DG thread was to infuse the olive oil with garlic the night before.

Recipe courtesy of:
The Pioneer Woman Cooks
http://www.thepioneerwoman.com
See recipe with photos here:
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoe...
Imagemeezers6
Apr 2, 2010 1:21 PM CST
Wisconsin
The Pioneer Woman gives credit to the originator of the recipe. I've made it several times and there's never a smidgeon left.
It's best to remain silent and be thought a fool than to open your mouth and remove all doubt.
[Last edited Apr 2, 2010 1:23 PM CST]
Quote | Post #159006 (2)
MaryMcP
Apr 2, 2010 4:06 PM CST
Name: Mary
Phoenix Arizona
Should I go back and attribute to the originator? Wanna do the right thing!

Thanks for letting me know.
Imagemeezers6
Apr 2, 2010 4:27 PM CST
Wisconsin
I don't think it's really necessary, but I usually try to do it if I know who it is. And sometimes people make their own changes to it and it's not the original, so then who do you credit?? It's a slippery slope....
It's best to remain silent and be thought a fool than to open your mouth and remove all doubt.
MaryMcP
Apr 2, 2010 5:07 PM CST
Name: Mary
Phoenix Arizona
My thinking is that I'm sending folks to that great website of Pioneer Woman - love her recipes, her way of writing, and, most importantly, her humor. As long as I don't try to claim these recipes as my own, I figure my karma will remain intact while folks poke around my links and find some other fun stuff too.
ImageTwinLakesChef
Apr 3, 2010 4:25 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
You are fine with what you did. This is actually very close to what many people do when they make potato skins as an appetizer; it just leaves off the Mexican toppings and cheese that are used.

Being a potato lover, I will do anything handy to a potato to include it in a meal.

Meezers is right . . . most recipes have been done by other people and we all change them to our family's tastes.

From years of being in a dinner club . . one that I hosted, we gave out a recipe to each guest to prepare and bring. This particular dinner was calling for red bell pepper/onion condiment that was to be served with herb scented veal chops.

Someone got cross signals and two people brought the same thing . . the bell pepper thing. It was always agreed upon to follow the recipes given to a T but when they both showed up with the same dish . . it didn't even look the same! It did pretty much taste the same but the one that had been cooked a little longer and was thicker, seemed to have a more concentrated flavor.

The recipe hadn't said to cook it that long but it made sense that it be thicker so it didn't run when plated.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
Imageherbie43
Apr 4, 2010 6:59 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
are the new potatoes peeled or can you eat the skin and all??

i will like to try that recipe



Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
MaryMcP
Apr 4, 2010 8:08 AM CST
Name: Mary
Phoenix Arizona
I never take the skins off my taters.....no matter what the recipe says. I even leave 'em on for potato salad.
Imagemeezers6
Apr 4, 2010 8:55 AM CST
Wisconsin
The skins make them extra crispy ...I always leave them on.
It's best to remain silent and be thought a fool than to open your mouth and remove all doubt.
Imageherbie43
Apr 4, 2010 5:31 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
thanks
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Imagetomatofreak
Apr 25, 2010 6:35 PM CST
Name: Alma
Phoenix & Cottonwood, AZ
USDA zone 9b, Sunset 13 & ??
Mary, I'm just now getting around to making these potatoes. Did you use the potato masher that has square holes all over or the one that looks like a series of S's? (Did you get that, lol?)
Alma
In matters of style, swim with the current; in matters of principle, stand like a rock. – Thomas Jefferson
MaryMcP
Apr 25, 2010 7:08 PM CST
Name: Mary
Phoenix Arizona
I used a fork, no potato masher, they take up too much room in the kitchen drawers. All you need to do is smutch them up a bit....flatten somewhat.
Imagemeezers6
Apr 28, 2010 1:34 PM CST
Wisconsin
You can smoosh them down with a saucer too. It just requires them to be flattened enough to hold whatever you put on top of them. Now I'm hungry. I love these. Every time I make them I make more than we need so I can have left overs. And every time, my DH says, "Oh good, you made lots!" and eats up every one, gone!!! Next time, she sez, I'm putting some aside where they can be used with a nice over easy egg for breakfast.
It's best to remain silent and be thought a fool than to open your mouth and remove all doubt.
MaryMcP
Apr 28, 2010 5:02 PM CST
Name: Mary
Phoenix Arizona
Yeah Meezers, I made some with over easy eggs, 5.5 Yums.

I finally bought a masher - mostly for these potatoes.
ImageTwinLakesChef
Jun 1, 2010 6:31 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Made these yesterday; they are keepers.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
MaryMcP
Jun 1, 2010 6:34 PM CST
Name: Mary
Phoenix Arizona
Hello There Arlene! Yup, keepers indeed. We just love them. I'll bake some extra potatoes and keep them at room temp so they are easy to mash the next day. Great breakfast food.

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