Here’s how to prepare the famous South Tyrolean “meatball” enriched with speck and cooked in meat broth.
All recipes written by Gordon Ramsay
by Pam on March 27, 2013
It’s that time of year again – SPRING BREAK! I am taking the week off from the blog to hangout with my kids and family, hike, go on fun adventures, play board games, watch movies, read books, and relax. I thought I would do something new this time and give you a fun meal plan for each day that I am gone. I hope you like it.
Next up is my very favorite kind of meal – Meat and Potatoes. We all love meat and potatoes in my house, especially my daughter. Here are some recipes to make a hearty and delicious meal.
Tiffany’s Tomatoes
Vegetable Loaded Salad with Creamy Dill Dressing
Steak with Stroganoff Sauce
Smashed Potatoes with Sour Cream and Chives
Parmesan Roasted Green Beans
Banana Coffee Cake with Coconut Pecan Frosting
by Pam on October 10, 2012
My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious. I served this side dish with the Italian Meatloaf[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan[2] for a delicious and comforting meal. We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.
Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.
Print[3]
Smashed Potatoes with Sour Cream and Chives
Yield: 4
Prep Time: 5 min.
Cook Time: 20 min.
Total Time: 25-30 min.
Ingredients:
6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste
Directions:
Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.
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