Ingredients for Baked Crushed Potatoes:
Baby gold potatoes - 2 lbs.
Cheddar cheese - 6 oz
Unsalted butter - 4 tbsp. (divided)
Garlic - 2 cloves (minced)
Thyme - a few sprigs (for serving)
Salt and Pepper - to taste
Method of preparing the Baked Crushed Potatoes:
Arrange the potatoes in a large stockpot, cover with water and tbsp
of salt. Boil for 15-20 minutes until tender, drain and set aside to
cool.
Preheat the oven to 400°F (200°C). Line a baking sheet and grease
with butter.
In a saucepan, sauté the onion in butter on a medium flame.
Arrange the potatoes on the baking sheet without overlapping. Using a
potato masher, press down on each potato to flatten it.
Brush the mashed potatoes with butter and garlic. Bake for 15-20
minutes.
Take out the baking sheet from the oven and flip the potatoes using a
spatula.
Garnish each potato with a pinch of shredded cheese.
Return the baking sheet to the oven and cook for 5-10 more minutes until
the cheese melts.
Remove the potatoes to a plate and top them with thyme.