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Smashed Potatoes with
Aged Cheddar & Chives

  • 4# Yukon Potatoes
  • 1 1/2 T Salt
  • 1 T Olive Oil
  • 1/2 C Heavy Cream
  • 4 oz Adams Reserve Cheddar
  • 1/4 T Cornstarch
  • 2 T Chives, thinly sliced

Preheat the oven to 350°F. In a medium bowl, toss the potatoes with the olive oil and 1 t salt until well coated. Transfer to a cookie sheet and roast in the oven for 35 minutes or until fork tender.

While the potatoes are roasting, toss shredded cheese in a mixing bowl with cornstarch. In a small pot simmer the heavy cream and the remaining ½ t salt over medium heat. Whisk in the cheddar and keep whisking until it comes back to a boil. Set in a warm place.

Once the potatoes are cooked, and while still hot, carefully use a heavy bottomed skillet and gently flatten each of them to about ½” thick. Place them in a serving dish and pour cheese sauce over the smashed potatoes and garnish with chives. Serve while still hot.