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Houlihan's Smashed Potatoes

By Todd Wilbur


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Here's a great way to make mashed potatoes, Houlihan's style. The Smashed Potatoes at the restaurant chain are considered one of Houlihan's specialty signature dishes. This a la carte dish is unique because of the added fresh onion, spices, and sour cream; and especially because of the finishing touch—some onion straws sprinkled on top. It's important when making your own version that you not entirely mash the potatoes, but instead leave a few small potato chunks for texture. Try making mashed potatoes like this, and you may never want to make them any other way.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 4 medium or 2 large russet potatoes, peeled
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 tablespoon fresh minced onion
  • 2 tablespoons sour cream
  • Pinch garlic powder
  • 1/4 cup French's French Fried Onions (onion straws)
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    • Restaurant/Brand
      Houlihan's
    • Instructions

      1. Slice the potatoes into 1-inch cubes and boil in 6 cups of salted water for 15 to 20 minutes or until soft and tender.

      2. Drain off the water and use a fork or potato masher to mash the potatoes. Stop mashing when there are still some small chunks of potato left. It's the chunky consistency that makes these potatoes unique.

      3. Immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over low heat. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients.

      4. Serve the potatoes with a sprinkling of about 1 tablespoon of fried onions on top of each serving.

      Serves 4 as a side dish.

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