Pudge

Ok. This is just simple, smashed red potatoes.  It will forever be “Pudge” because my husband ordered meatloaf and pudge on our first date (the Flying Biscuit, ATL).  He soon regretted that heavy decision as we enjoyed a concert at Chastain Park .  

You can make this recipe the traditional way and baking the potatoes...but I always need it faster and with less mess. 

Pudge (smashed potatoes)

1-2 lbs, washed & quartered red potatoes 
4 T butter
1/4 cup plain Greek yogurt or sour cream
1/4 cup milk
Salt & pepper to taste 
Chives 

Place potatoes in large stock pot and cover with cool water.  Bring to a boil.  Turn down to a simmer, 15 mins or until fork tender.  Drain potatoes in colander and return to stock pot.  

Here is how you get them fluffy rather than gooey! Cover stock pot with dish towel and let them dry out while you prep mix-ins. (Give them a stir occasionally). 

Add your mix-ins, stirring and smashing but not completely mashing.  Adjust seasonings, butter, milk until flavor and richness is to your taste. 

*be bold...this is just a base recipe. Feel free to add what you like: roasted garlic, Parmesan, sautéed spinach, cheddar and jalapeño, buttermilk, Gouda, pesto, any herb you love!   Experiment!!!