Best 4 Martina Mcbrides Smashed Potatoes With Lemon Recipes

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In the realm of culinary delights, Martina McBride's Smashed Potatoes with Lemon stand as a testament to the transformative power of simple ingredients. This delectable dish, hailing from the kitchens of the renowned country music star, combines the rustic charm of smashed potatoes with the vibrant zest of lemon, creating a symphony of flavors that will tantalize your taste buds. While the main recipe takes center stage, this article also unveils a treasure trove of additional smashed potato recipes, each offering unique twists and tantalizing variations. From the tantalizing Garlic Parmesan Smashed Potatoes to the indulgent Truffle-Infused Smashed Potatoes, these recipes cater to a wide range of palates and preferences. Whether you seek a classic comfort food or an elevated culinary experience, this comprehensive guide has something to satisfy every potato enthusiast. Embark on a culinary journey as we delve into the secrets behind these extraordinary smashed potato creations.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED SMASHED POTATOES WITH LEMONS



Fried Smashed Potatoes with Lemons image

Provided by Giada De Laurentiis

Categories     side-dish

Time 48m

Yield 4 servings

Number Of Ingredients 9

2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper

Steps:

  • For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
  • In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
  • For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
  • Transfer the potatoes to a serving bowl and serve.

DAD'S MASHED POTATO SALAD



Dad's Mashed Potato Salad image

Provided by Martina McBride

Categories     side-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 15

6 medium russet potatoes, peeled and cut into 2-inch large chunks
3 /4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch freshly ground nutmeg
1/4 cup warm half-and-half
1 cup plus 2 tablespoons Miracle Whip
1/4 cup yellow mustard
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 cups finely chopped sweet pickles
1/4 cup sweet pickle juice
1/2 cup plus 1 tablespoon sugar
5 hard-boiled eggs, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
  • Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.

CRISPY SMASHED POTATOES WITH LIME-INFUSED OIL



Crispy Smashed Potatoes with Lime-Infused Oil image

The great thing about these potatoes is that every inch of them is crispy. The infused lime herb oil is my secret weapon for delivering the ultimate tangy, citrusy flavor.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

1 cup good-quality olive oil
1 cup packed fresh parsley, oregano and rosemary leaves
Juice of 1 lime
2 pounds petite potatoes
Kosher salt and freshly ground black pepper
Lime wedges and fresh herbs for garnish, optional

Steps:

  • Combine the olive oil and herbs in a food processor and process until the herbs are minced. Let stand 10 minutes. Strain through a fine-mesh strainer into a bowl. (If the oil still has fine bits of herbs, strain again through a coffee filter.) Whisk in the lime juice. Set aside until ready to use.
  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until a knife can easily pierce into the center, 12 to 15 minutes. Drain, then place on a parchment paper-lined baking sheet. Use the bottom of a glass to smash the potatoes. Drizzle with the infused oil and sprinkle with salt and pepper. Bake until crispy, 25 to 30 minutes.
  • Sprinkle with more salt before serving and garnish with lime wedges and more herbs, if desired.

MARTINA MCBRIDE'S KANSAS CREAMY MASHED POTATOES



Martina McBride's Kansas Creamy Mashed Potatoes image

Both Country Crock® and Martina McBride are from Kansas, a place that inspired her to create this creamy and comforting side dish--a staple in her home.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 35m

Yield 6

Number Of Ingredients 8

1 ½ pounds russet potatoes, peeled and cut into 2-inch pieces
1 teaspoon kosher salt, or to taste
¼ cup Country Crock® Spread
4 ounces cream cheese, softened
¼ cup sour cream
¼ cup half-and-half, warmed
¾ teaspoon chopped fresh thyme
1 tablespoon Country Crock® Spread

Steps:

  • Add the potatoes to a large saucepan and cover with cold water by at least 1 inch. Add the salt and bring to a boil. Reduce the heat to medium and cook, partially covered, until the potatoes are very tender, 12 to 15 minutes. Drain and return the potatoes to the pan.
  • Break up the potatoes with a potato masher or a handheld mixer on low speed. Gradually add Country Crock® Spread and beat until incorporated. Gradually add the cream cheese, and sour cream, beating well after each addition.
  • Gradually stir in the warm half-and-half, 2 tablespoons at a time, until well incorporated and the potatoes are fluffy and light (you may not need all the half-and-half). Stir in the thyme and season to taste with salt and pepper. Top with remaining tablespoon Country Crock® Spread.

Nutrition Facts : Calories 187 calories, Carbohydrate 21.2 g, Cholesterol 28.7 mg, Fat 9.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 6.2 g, Sodium 72 mg, Sugar 1 g

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for mashed potatoes because they have a high starch content, which makes them creamy and fluffy.
  • Boil the potatoes in salted water: Salting the water helps to flavor the potatoes and prevents them from becoming bland.
  • Drain the potatoes well: Be sure to drain the potatoes thoroughly before mashing them, or they will be too watery.
  • Mash the potatoes until smooth: Use a potato masher or ricer to mash the potatoes until they are smooth and creamy. Do not over-mash the potatoes, or they will become gluey.
  • Add butter, milk, and cream: Gradually add butter, milk, and cream to the potatoes, while mashing them, until they reach the desired consistency. Be careful not to add too much liquid, or the potatoes will become too runny.
  • Season the potatoes with salt and pepper: Season the potatoes with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or herbs, to taste.
  • Serve the potatoes immediately: Mashed potatoes are best served immediately, while they are still hot and fluffy.

Conclusion:

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Martina McBride's Smashed Potatoes with Lemon are a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are boiled in salted water until tender, then smashed and roasted with olive oil, lemon juice, garlic, and herbs. The result is a crispy, flavorful dish that is sure to please everyone at the table. These potatoes are a great way to use up leftover mashed potatoes, or they can be made from scratch in just a few minutes. So next time you're looking for a simple and delicious side dish, give Martina McBride's Smashed Potatoes with Lemon a try.

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