spuds and onions
Absolutely -- but here's my way of fixing "Smashed Taters"
-- Peel and boil potatoes in salted water until done (I expect you all know how to check that)
-- In the meantime, chop up some onion and saute in oil/butter until golden (I use a mixture of olive or canola oil and one of the "heart healty" no-trans fat butter substitutes. If you're not concerned about cholesterol and clogged arteries, cook a couple strips of bacon until crisp. Crumble the bacon to add to the cooked potatoes at the end & cook the onions in the bacon grease.)
-- When the potatoes are done, drain and place back on the burner (turned off) for a bit to dry any excess moisture.
-- Add the following to the pan: sauted onions, a sprinkle of dill weed (chopped fresh dill is better) and a large dallop of sour cream
-- "Smash" the potatoes
-- Serve
