Chris Prosperi’s Crispy Skillet Loaded Smashed Potatoes

Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.

ON-DEMAND: Listen to Faith and the gang rave about these potatoes on The Faith Middleton Food Schmooze®

Crispy Skillet Loaded Smashed Potatoes

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Chris uses Yukon Gold potatoes in this dish, but you could use whatever potatoes you like best for mashed potatoes. He served it with einkorn-battered fried chicken thighs.

• CourseSide Dish
• CuisineAmerican

Servings

6 people

Servings 6 people

Crispy Skillet Loaded Smashed Potatoes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Chris uses Yukon Gold potatoes in this dish, but you could use whatever potatoes you like best for mashed potatoes. He served it with einkorn-battered fried chicken thighs. CourseSide Dish CuisineAmerican Servings 6 people Servings 6 people

Ingredients

• 1 pound potatoes (Chris uses Yukon Golds)
• 6 strips bacon chopped
• 1/4 cup olive oil
• salt to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped scallions

Servings: people

Instructions

1. Place potatoes in a large pot with cold water to cover. Place on a burner set to high and bring to a simmer. Reduce heat and simmer until fully cooked. Drain and let sit.
2. In a large skillet over medium high heat, add the bacon and cool until crisp. Then add the potatoes and the oil and mash the potatoes with a large spoon. Cook, scrapping the brown bits off the bottom of the pan and incorporate. Add the shredded cheese and scallions and mix well. Transfer to serving bowl and serve.