Smashed potatoes are a perfect weeknight alternative to classic mashed potatoes. This is a faster, less fussy variation on a cozy, comfort side. Try both ways to make smashed potatoes: smash up cooked, skin-on potatoes in a bowl, adding ingredients like milk and butter to smooth them out a bit, or smash each individual potato on a baking sheet to make a little disk that you can bake to get a nice, crunchy exterior. Delicious!
Smashed Potatoes
You can use either red potatoes or Yukon gold potatoes. Small potatoes get tender after boiling in salted water for about 15-20 minutes, but you can also cut up bigger potatoes into large pieces to achieve the same timing. This basic recipe is from Sara Moulton’s Sara’s Secrets for Weeknight Meals.
- 2 pounds small (about 1 ½ inch) red potatoes, scrubbed
- Kosher salt
- 2/3 to 1 cup milk, heated
- 3 to 4 Tablespoons unsalted butter to taste
- Black pepper
1. Combine the potatoes and salted water to cover by 1 inch in a large saucepan. Bring the water to a boil over high heat; reduce the heat to low and simmer the potatoes for 15-20 minutes or until tender.
2. Drain and return the potatoes to the saucepan. Add 1/3 cup milk and the butter; smash with a potato masher until mashed enough to hold together. Add more milk until the desired consistency is reached. Season with salt and pepper to taste.
Variations:
- Add in whatever ingredients you usually like to have in classic mashed potatoes, like freshly chopped herbs (such as chives), crumbled bacon, cheese, or roasted garlic.
- As with mashed potatoes, there are ways to cut down on the calories and still add flavor. You can use warmed chicken broth instead of all the milk to help achieve a smoother consistency. Use reduced-fat sour cream, plain yogurt, or even reduced-fat cream cheese for the creamy texture.
Crispy Smashed Potatoes
These smashed potatoes have the great creamy texture of the potato with an irresistible crunchy exterior.
- 12 whole small round potatoes (any varieties will work here), scrubbed
- 3 Tablespoons olive oil
- Kosher Salt
- Black Pepper
1. Preheat your oven to 450 degrees.
2. In a large pot of salted water, boil the potatoes until they are tender, about 15 to 20 minutes. Drain the potatoes and place on an oiled baking sheet, spreading them out so you have room to flatten each potato.
3. Using a potato masher, the heel of your hand (be careful if the potatoes are still really hot), or even the bottom of a saucepan, press down on the potatoes to flatten into small disks.
4. Drizzle, or brush, olive oil onto each potato, then season with salt and pepper.
5. Bake the potatoes in the oven for 25 to 30 minutes, or until they are golden and crispy.
Variations: Add fresh chopped rosemary or finely chopped garlic before flattening and baking in the oven.