This recipe comes from the March 2013 issue of Prevention magazine. Any recipe calling for a potato masher is a must try! The results are great, and we look forward to trying more variations as the grilling season arrives. For now, we made the potatoes in the oven. Next time we are planning to top the potatoes with Cheddar cheese or crumbled bacon.
It is important not to use new potatoes that are too small, or you will not have a single mashed potato, just potato crumbs. Try it!
12 new potatoes (3-inch diameter) or other small round potatoes
3 Tbsp olive oil
1-2 Tbsp minced rosemary (or other herb)
Heat oven to 450 degrees F.
Boil potatoes in lightly salted water in medium saucepan over medium heat until fork-tender, about 20 minutes.
Place potatoes on large baking sheet. Using potato masher, press down gently to mash each potato. Rotate masher 90 degrees and mash again. Drizzle oil on tops. Sprinkle generously with rosemary, kosher salt, and pepper.
Bake until potatoes are golden brown and crisp, about 25 minutes.
Makes 6 servings.