Cheesy Smashed Potatoes
Buttery and crispy, these smashed potatoes are made in a muffin tin and topped with cheese!
Servings: 12 cups
Equipment
Ingredients
- 12 medium potatoes
- 50 grams butter 1.7 oz
- 100 grams cheddar cheese 3.5 oz
- 80 ml heavy cream 1/3 cup
- 1 spring onion green onion
- sea salt to taste
- pepper to taste
Instructions
- Preheat the oven to 180° C / 355°F.
- Wash the potatoes.
- Place the potatoes in a pot. Cover with cold water and bring to a boil.
- When the water is boiling, add a pinch of sea salt.
- Reduce the heat to simmer.
- Cook until tender (this should take 10-15 minutes, depending on the size of your potatoes).
- Stick a small piece of butter (or use muffin liners) in each hole and top with a cooked potato.
- Smash the potatoes flat using the bottom of a small glass.
- Top with a knob of butter, a sprinkle of sea salt, shredded cheddar, and a splash of cream.
- Bake in a hot oven (180° C / 355°F) until bubbly and golden (18-20 minutes).
- Allow to set for 5 minutes in the pan.
- Remove carefully.
- Top with chopped fresh spring onion (or chives) and sea salt.
- Serve.
Video
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 96mg | Potassium: 913mg | Fiber: 5g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 2mg
