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Fall Fest: Chicken Smashed Potatoes


March 26, 2012

In southern cooking, we love our potatoes smashed, mashed, hashed, diced, casseroled, and scalloped.  We love them baked, fried, boiled, and sauteed.  And, it turns out, we are not alone.The most  popular vegetable in the world is a great source of Vitamins C and B6, copper, potassium, manganese, and dietary fiber. Almost every culture in every region has their own potato traditions.When choosing potatoes, look for those that have no green or shriveled areas on the skin. We use the easy-to-find Yukon Gold variety, but any yellow-fleshed potato would do, such as Michigold, Saginaw Gold, Red Gold, or Rose Gold. Remember that potatoes should never be stored in the fridge.  They do like cool dark places, and extras can "keep" for a couple of months if held between 45° to 50°.Our recipe for Chicken Smashed Potatoes calls on our Chicken Seasoned Cooking Base, which we make by slow-roasting chicken with bell peppers, garlic, and onions with traditional Southern spices. For true down-home-style potatoes, leave the skin on, and leave the lumps in.  Our Basic Gravy complements this recipe beautifully.Serves: 4Size: 1/2 cup

Ingredients

1 lb. golden potatoes (about 4 medium potatoes)1 1/4 cup water1 1/2 tsp. Glory Foods Chicken Seasoned Cooking Base1/4 cup sour cream

Directions

  1. Mix Glory Foods Chicken Seasoned Cooking Base with water and blend completely.
  2. Wash, trim and cut potatoes in half. Do not peel.
  3. Place potatoes in a saucepan and add chicken base mix. Cook covered for about 35 minutes at medium heat until tender.
  4. Let rest for about 5 minutes. With a potato masher, mash potatoes with the cooking broth.
  5. Blend in the sour cream and serve.

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Food Network’s Fall Fest

We’re thinking about potatoesthis week, as part of Food Network’s Fall Fest, a season-long food celebration where Food Network editors team up with blogs to share ideas and recipes for using fall’s best fruits and vegetables.What’s your favorite potatoe recipe? Let us know in the comments or on Facebook, or join in the conversation on Twitter using the hashtag #cookingwith.Be sure to visit the other Fall Fest blog posts for other great recipes, tips, and ideas:Taste With The Eyes:Poached Salmon, Lobster Mash, Lentil Gumbo “Gravy”And Love It Too:Twice Baked Potato - Paleo StyleWhat's Gaby Cooking:Smashed PotatoesFrom My Corner of Saratoga:Potato CanapesNapa Farmhouse 1885:Chorizo and Potato TacosCooking Channel:Cozy Up With In Season PotatoesFN Dish:Best Potato Casserole RecipesCooking With Elise: The Irish BoxtyCIA Dropout:Potato and Leek SoupThe Sensitive Epicure: Potatoes Anna With Fresh Thyme and Truffle SaltDaily*Dishin: Creamy Loaded Potato CasseroleVirtually Vegan Mama: Baked Cinnamon Spiced Sweet Potato Fries

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