Crispy smashed Creamer potatoes topped with savoury mushroom gravy, a touch of tangy-sweet cranberry sauce, and a pretty little sprig of thyme. Makes approx. 30 smashed potatoes (about 5 servings.)
- Preheat oven to 450°F.
- Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).
- Drain potatoes.
- Line a baking sheet with parchment paper. Smash each potato with a large pancake flipper so each potato is about 1/2" thick. Brush both sides with olive oil and sprinkle with a generous amount of salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with 1/2 tbsp mushroom gravy, 1/2 tsp cranberry sauce, a sprinkle of fresh thyme, and black pepper. Serve immediately.