Thanksgiving Loaded Smashed Potatoes
Cook time – 25 min

- Total time
- 45 minutes
- Preparation time
- 20 minutes
- Calories
- 373
- Portions
- 8
Directions
- Preheat oven to 475°F. Line a rimmed baking pan with parchment paper. Cover potatoes with water in a medium saucepot; heat to a boil over high heat and cook 15 minutes or until tender. Drain potatoes; transfer to prepared pan and gently smash with a potato masher to about ½-inch thick. Brush with 2 tablespoons buttery spread; sprinkle with ¼ teaspoon each salt and pepper. Roast potatoes 15 minutes or until edges start to brown. Add spinach, carrots, celery and onions to pan; toss. Roast 10 minutes or until potatoes are golden brown and crisp. Makes about 4 cups vegetables.
- Pulse cranberries, orange juice, honey and orange zest in a blender until almost smooth. Makes about ½ cup.
- Whisk flour and remaining 2 tablespoons buttery spread in a small saucepan over medium heat; gradually whisk in stock and remaining ¼ teaspoon each salt and pepper. Cook 10 minutes or until slightly thickened, whisking constantly; stir in turkey and remove from heat. Makes about 2 cups.
- Serve potatoes topped with turkey gravy and cranberry sauce garnished with fresh thyme sprigs, if desired.
Tips & Tricks
Gluten free flour can be substituted for the all-purpose flour for a gluten free dish.
For a timesaver, skip step 2 and use leftover cranberry sauce.
Ingredients
- 16 small DOLE® Red Potatoes
- ¼ cup natural buttery spread with olive oil, melted
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 package (6 ounces) DOLE® Baby Spinach
- ¼ cup finely chopped DOLE® Carrots
- ¼ cup finely chopped DOLE® Celery
- ¼ cup finely chopped DOLE® Red Onion
- 2/3 cup fresh cranberries
- ¼ cup fresh orange juice
- 1 tablespoon honey
- 1 tablespoon orange zest
- 2 tablespoons all-purpose flour
- 1¼ cups unsalted chicken stock
- 1½ cups chopped skinless turkey breast
- Fresh thyme sprigs for garnish (optional)
Nutritional Facts
8 Serving Per Container | |
Serving Size | 2 potatoes, ½ cup vegetables, ¼ cup gravy, 1 tablespoon cranberry sauce |
Calories | 373 |
Entries | Daily value in %* |
---|---|
Total Fat (7 g) | 9% |
Saturated Fat (2 g) | 10% |
Polyunsaturated (2 g) | |
Monounsaturated (2 g) | |
Cholesterol (21 mg) | 21% |
Sodium (280 mg) | 12% |
Total Carbohydrate (61 g) | 22% |
Dietary Fiber (6 g) | 20% |
Total Sugars (8 g) | |
Protein (17 g) | |
Calcium | 4% |
Iron | 15% |
Manganese | 30% |
Phosphorus | 25% |
Potassium (1761 mg) | 37% |
Thiamin | 20% |
Vitamin A | 15% |
Vitamin B6 | 50% |
Vitamin C | 50% |
Vitamin E | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.