About half the advice that Mama Lin gives to me is age-old wisdom: treat your elders with respect; be kind to others; don’t overcook your bok choy. The other half is nothing but old wives’ tales: don’t wash your hair on your birthday or you’ll wash away your luck and fortune; don’t leave the house the month following the birth of your child; always keep a red envelope in your luggage when you’re traveling.
So when Mama Lin told me that I should store my potatoes with an apple, I thought it was another one of her old wives’ tales. It turns out that piece of advice might not be so ridiculous after all.
Have you ever left potatoes on your counter for a few days and noticed that they were starting to sprout? I first heard about this from Cindy—it turns out that those sprouts are toxic, but you won’t feel sick unless you’ve consumed a considerable amount of them.
I was talking potato sprouts with Mama Lin the other day (totally normal topic of conversation, by the way). She told me that I should store my potatoes with an apple because it would stop the sprouts from growing too fast. Being the good daughter that I am, I immediately shot her down and told her that was cray.
Okay, maybe I didn’t actually use the word “cray” because Mama Lin would have no idea what that meant.
Guess what? It turns out that apples really do help prevent potatoes from sprouting! Clearly, I should listen to my mother a little more . . .
On to these potatoes. Smashed potatoes are frequently on the dinner rotation at my house because they’re an easy side dish that doesn’t require much prep work or 100 ingredients. Just boil potatoes, smash them, add some cheese and spices, and bake. You’ll be left with some of the best potatoes you’ve ever tasted.
Don’t believe me? Try it for yourself!
MASTER LISA’S MISTAKES (AKA COOKING NOTES)
- Smashing Potatoes: I’ve tried using a potato masher or a fork to smash the potatoes. without much success. The potato always crumbles apart. I find it easiest to smash it with the palm of my hand.
- Get the Cheese Crispy: When you’re sprinkling the cheese, try to leave some hanging on the side of the potato. That way, the cheese will melt onto the baking sheet and turn super crispy. Trust me, it’s good!
- Use your favorite spices: I used Trader Joe’s pilpelchuma to season the potatoes, but you can use whatever spice blend you have around the house!
LIKE THESE SMOKED GOUDA SMASHED POTATOES? TRY THESE: