Salt and Vinegar Mashed/Smashed Potatoes

Hey Mariana. You're right, I am busy...my last semester (sort of) of grad school is way harder than I anticipated. I remember thinking how nice it would be when I didn't have any classes, when I could "just" focus on internship and thesis. This was an overly optimistic point of view. This thesis is killing me and I'm super way behind -- at this point I'm not going to graduate until next September. Just kidding, Mom.

That isn't the only part of this post my mom isn't going to like. Actually, I don't think she is going to like any of it. First of all, I don't think she will particularly care for the salt and vinegar potatoes themselves -- my aunt certainly wasn't crazy about them. But what is really going to annoy her is the lack of a concrete recipe. She really appreciates specific recipes in these posts. I can understand that too, so I'll try to make it up to you in the future.

Anyway, sometime over the summer, I developed a strange obsession with potatoes. I mean, potatoes are comforting and delicious, but usually not a staple of my diet -- especially during the summer. But, they became a farmer's market favorite this year and I loved them. I "invented" salt and vinegar mashed or smashed (the method varies with my mood) potatoes one day when I decided to improvise dinner from ingredients I had on hand. Since that magical day, I can't get enough of them. It's 8 am and I'm thinking boiling some water to prepare some.

My mom might not be the only one who doesn't find these potatoes appealing. I really love them, though I think they are the kind of food you secretly make for yourself, but never for others. They are my comfort food version of a shameful secret...mostly because I anticipate that others are going to think they sound gross. Do you have any foods like that? Here they are with my aunt's Beef Bourguignon (from Julia Child):


Salt and Vinegar Mashed/Smashed Potatoes

Like I said, I don't include a specific recipe -- when I make them, it is all about improvisation. I usually make them with lots of vinegar and salt and some olive oil and Greek yogurt, but I've included other ideas. I try to use both olive oil and some dairy component and I think that adds some deliciousness. This is a lackadaisical recipe in many ways, particularly because of the lack of specific quantities -- I never measure when I'm making this and just taste along the way. Also, I'm not anticipating that anyone is actually going to prepare these, so I'm not too worried about the details.

Ideas for Ingredients

• Small potatoes (i.e. Fingerlings, New, and my favorites from Trader Joe's which have disappeared, Kalmath Pearls)
• Vinegar (I've been using rice vinegar, but I think many varieties would work. Balsamic might be too sweet and have too distinct of a flavor)
• Salt (I hate to seem fancy by naming a particular type of salt, but I really love Murray River Pink Salt. And I think that I got the name slightly wrong which will make me seem less fancy. Mariana, are salts super popular in Tucson right now? They are all over the grocery in Portland -- and many of them are quite inexpensive.)
• A mix of fats (i.e. butter, sour cream, milk or, my personal favorites, olive oil and reduced fat Greek yogurt)
• Other ideas: herbs, roasted garlic or caramelized onions

Place the potatoes (I vary my quantity all the time) in a saucepan and cover with water. Over high heat, boil until a fork is easily inserted and removed from the potatoes. Quickly drain the water and place the potatoes into a large bowl. While still hot, smash the potatoes with a fork and pour some (again sorry for the lack of specific quantities, but I'd say start with a half a cup and adjust later) vinegar over them. Let the potatoes and vinegar sit for a minute or two to absorb the vinegar and then smash or mash in the rest of the ingredients you are using. Taste and add more ingredients as necessary -- I like them to taste very salty and very vinegary a la the potato chips of the same name.