Houlihan's Smashed Potatoes
This is a duplicate of the original chunky mashed potatoes at Houlihan's, with fresh onion straws sprinkled on top.
See all potato recipes.
- 4 medium-sized or 2 large russet potatoes, peeled and cut into 1-inch cubes
- Salt, to taste
- 1/2 Cup milk
- 1/2 Teaspoon salt
- 1/4 Teaspoon coarsely ground black pepper
- 1 Tablespoon minced onion
- 2 Tablespoons sour cream
- Dash of garlic powder
- 1/4 Cup French's French-fried onions (onion straws)
Boil the potatoes in 6 cups salted water until soft and tender, 15-20 minutes. Drain 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.
Immediately add the remaining ingredients, excluding the fried onions, to the pan and place back over low heat. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients. Serve the potatoes with a sprinkling of about 1 tablespoon of the fried onions on top of each serving.