Smashed potatoes

As promise here's the smashed potatoes recipe or some people call it mashed potatoes. I found out using american potato which has darker skin is faster to tenderize. U don't have to peel the skin off . Splash the milk means u add liltle at a time to get the texture that u like.
 

Recipe from Jamie's Food Revolution by Jamie Oliver

This recipe is a new twist on an old family favorite. Leave the skins on the potatoes for added nutrition.

Ingredients

• ·         2 1/4 pounds potatoes
• ·         Splash of milk
• ·         1 Tbsp. butter
• ·         Sea salt
• ·         Freshly ground black pepper
• ·         Sprig fresh rosemary (optional)
• ·         Olive oil

Directions

Scrub your potatoes clean, cut them in half, and put them into a pan of salted, boiling water. Boil for about 10 minutes until tender. Stick a knife into them to check they're soft all the way through. Drain in a colander and return them to the pan. Add the milk, butter, and a pinch of salt and pepper. Mash until smooth and creamy, adding another splash of milk if necessary. Pick a rosemary leaves off the woody stalk and lightly push them into the potato. You can drizzle with a little olive oil, or use olive oil instead of butter.

This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009

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