The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It’s simple — and insanely delicious.

Here, everything you need to know about making the best mashed potatoes, from which type of potato to use to how long to boil the potatoes to how to mash them.

Dec 16, 2014 · Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the …

Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly.

Put the potatoes in a medium saucepan, cover with cold water, and season with salt. Bring to a simmer over medium heat and cook until potatoes are very tender, about 20 minutes.

When cool enough to handle, wrap each potato in aluminum foil and place in the oven. Bake until cooked through, about 40 minutes. Remove the foil and transfer the potatoes to a serving platter.

Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender.

Fold in the sour cream, Parmesan cheese and the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

With our easy recipe, you’ll learn how to make healthy potato mash with fewer calories, the key ingredients for adding flavor and the best tool for ensuring smooth mashed potatoes.