Naual Hansen

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QUICK & CRISPY SMASHED POTATOES

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Pressed potatoes with garlic & seasonings

-Extended recipe-

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   Lately I was often making smashed potatoes. Occasionally while being short with time I would use a pressure cooker to quickly get them done. Cooking in a pressure cooker under the highest pressure reduces time of cooking – actually double. 
My first thought was to publish the recipe only for those delicious potatoes that don’t require the use of an oven. Process is very basic and simple: after cooking I press them and fry on both sides on a frying pan with a bit of oil.
   I changed my mind about publishing only the recipe for potatoes. I decided to publish an extended recipe because the combination of those smashed potatoes, glazed carrots, spinach with garlic and vegan Filet Pieces from Halsans Kok – is simply great. It can be a lovely idea for a weekend lunch with family.
    Extended recipe with the full list of ingredients can be found under the image section of this post, in the recipe box.
 
 
 

Quick & Crispy Smashed Potatoes

Pressed potatoes with garlic & seasonings - extended recipe
Prep Time 3 mins
Cook Time 35 mins
Course Main Course
Servings 2 servings

Equipment

  • High-speed blender
  • Non-stick frying pan

Ingredients
  

  • A couple of potatoes and carrots;
  • 1 cup of frozen spinach;
  • 1 tsp. of flour;
  • 3 tsp. of vegan cooking cream;
  • a pinch of salt;
  • 0,5 dcl of plant based milk;
  • 2 cloves of crushed garlic;
  • vegan meat by personal choice (I used Filet Pieces from Hälsans Kök)
  • 2 tsp. of sugar;
  • a bit of black pepper, preferably freshly ground;
  • a bit of oil for frying.

Instructions
 

  • Cook potatoes and carrots until soft consistency. Press potatoes. On a non-stick frying pan add a bit of oil and fry potatoes on both sides, meanwhile season them with salt and pepper and garlic.
  • Once it's done take it out of frying pan, add sugar, put carrots on it and add a bit of oil, so start to caramelise them on a higher temperature while  flipping them often. Take them out and add vegan meat on a leftover of caramelised sugar, then add a bit of oil, and fry it.
  • Spinach: add thawed spinach to a blender together with flour, salt, garlic, plant milk and vegan cooking cream, and blend until creamy consistency, then warm it up and cook on a stove. Let it simmer for 1 min after boiling point. Serve with the rest of the prepared food. Decorate with a bit of a vegan cooking cream and freshly ground black pepper.