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Missed appetizers 1 & 2?

Buffalo Chicken Dip

Firecracker Shrimp

 

 

What do ‘smashed’ potatoes mean to you?

 

To me?

 

Smashed = mashed with skins on, with some chunks.

Mashed = mashed smoothly without skins.

 

Smashed also refers to what I was after drinking a green monster Sunday evening.

 

 

These smashed potatoes are easier and quicker than most mashed potatoes. The reason?

 

I use baby yukon golds, and cut them in half so the potatoes don’t take very long to cook.

The skin is also nice and thin, so you don’t feel like you are chewing on a brown paper bag.  I’ve never chewed a brown paper bag before, but I’m guessing it’s not very pleasant.

 

 

Small potatoes, chopped.

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Make sure to fill the pot with cold water – this helps the potatoes to cook more evenly.

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If you use the baby potatoes, they become extremely fork tender after only 20 minutes of boiling.

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This is my tried and true, favorite plain smashed potato recipe. I say plain, because I’ve also used this recipe for Roasted Garlic and Gorgonzola Smashed Potatoes

 

 

 

The perfect additions?

 

Butter, heavy cream, salt and pepper.

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Super simple!

 

 

 

Go to town and mash everything up.

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Perfection.

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Even more perfect? Adding a slab of butter on top.

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Because your pants can never be tight enough.

 

 

 

 

The Best Smashed Potatoes

Serves 6-8

3 lbs baby yukon gold potatoes

1 stick of unsalted butter

1/2 cup of heavy cream

1 teaspoon salt

1/2 teapoon black pepper

 

Cut baby yukon gold potatoes in half. Add to pot with cold water. Let come to a boil, and slightly reduce heat. Cook for 20 minutes, or until potatoes are fork tender.

Drain potatoes and add back to the pot on low heat. Add butter and heavy cream. Mash. Taste and add salt and pepper to your liking, and any additional mix-ins.

Serve warm.

 

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Try these out for Thanksgiving! Or try them for the day after Thanksgiving. Because I’m sure you won’t have eaten enough on Thursday.

 

 

Still not sure what to get that special person for Christmas? Check out American Spoon and their great gifts!

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23 Responses to “The Best Smashed Potatoes.”

  1. #
    1
    Nicole — November 23, 2009 @ 3:58 pm

    these look like they would have a staring role on a Thanksgiving table. Delicious!

    Reply

  2. #
    2
    Julie @savvyeats — November 23, 2009 @ 4:12 pm

    Smashed potatoes are soooo much better than mashed potatoes.

    Unless they are sweet potatoes, in which case they are better mashed.

    Reply

  3. #
    3
    Light Delight with TouTou — November 23, 2009 @ 4:54 pm

    Wow ! that looks VERY creamy ! Smashed potato- I love the sophisticated name (with an extra “S”)
    some times simple things can make so delicious. I love mash potato the first time I tried it, and still, it’s my fav. Thanks for the recipe! I collect one more for the coming holidays ! Yah!

    Reply

  4. #
    4
    Erin — November 23, 2009 @ 5:04 pm

    I love yukon potatoes! I don’t know why…maybe because I went to UConn for undergrad? Or maybe because they are just cute and delicious?

    I loved your baby comment on my Sun Babies post. So true! ;)

    Reply

  5. #
    5
    Karine — November 23, 2009 @ 5:05 pm

    These sound delicious and creamy! Thanks for sharing :)

    Reply

  6. #
    6
    Cindy (FarmgirlCyn) — November 23, 2009 @ 5:06 pm

    My preference is also “smashed”. I have a metal old-fashioned potato masher that i would choose any day over a hand mixer. Except if it’s Thanksgiving, and there’s 8# of potatoes to smash. Then it’s the mixer, hands down!

    Reply

  7. #
    7
    kay (eating machine) — November 23, 2009 @ 5:23 pm

    dude i am allll about the skins on taters.
    i’m pretty sure that it makes the mashed potatoes good for me.
    and therefor makes me skinnier.

    Reply

  8. #
    8
    Melinda — November 23, 2009 @ 5:31 pm

    I thinnk I like smaaashed better than mashed. What’s a potato if you don’t have the skin?!?

    Reply

  9. #
    9
    Kelly — November 23, 2009 @ 5:59 pm

    I love smashed potatoes! These look amazing. : )

    Reply

  10. #
    10
    Amanda — November 23, 2009 @ 6:31 pm

    That is a grat name for a blog… Because Your Pants Can Never Be Tight Enough. Ha!

    Love it.

    Blessings-
    Amanda

    Reply

  11. #
    11
    Yum Yucky — November 23, 2009 @ 6:32 pm

    Well the whole dang thing looks so good, but look at that butter!
    I want to use extra buttery goodness on Thanksgiving. Can I? Can I?

    Reply

  12. #
    12
    Erica — November 23, 2009 @ 6:42 pm

    oh my gosh- is there anything better than mashed potatoes? My tummy is rumbling and I Just finished dinner haha. nom nom

    Reply

  13. #
    13
    Kristen @ SimplySavor — November 23, 2009 @ 6:53 pm

    ahh i love the idea of smashed potatoes!! these are definitely going to make an appearance in my thanksgiving dinner this year…love it :)

    Reply

  14. #
    14
    Jess (Fit Chick in the City) — November 23, 2009 @ 7:05 pm

    I love smashed potatoes!

    Reply

  15. #
    15
    justcooknyc — November 23, 2009 @ 7:40 pm

    “even more perfect”… i love that

    Reply

  16. #
    16
    katie — November 23, 2009 @ 7:45 pm

    i dont even like mashed taters but these actually look AWESOME! but everything you post is awesome!

    Reply

  17. #
    17
    Lesley Lifting Life — November 24, 2009 @ 5:41 am

    Haha, when it comes to (s)mashed potatoes … I think it’s more butter the better … no joke! (perhaps not better for you but taste wise … bring on the butter) ; )

    Reply

  18. #
    18
    Seth @ Boy Meets Food — November 24, 2009 @ 7:11 am

    I’m totally a fan of the smashed vs. mashed potatoes! I really like having the skins in there, besides it is much less work to leave them on… :)

    BTW, you know you could even kick this up one more notch by browning the butter a la Homer style before you smash it into the potatoes!!! Browning the butter is really easy to do and can add so much flavor.

    Reply

    • Jessica — November 24th, 2009 @ 7:12 am

      I ADORE brown butter. Great idea!

      Reply

  19. #
    19
    Low — November 24, 2009 @ 8:58 am

    OMG! I’m bookmarking this recipe. Thanks girl.

    Reply

  20. #
    20
    kelly — November 24, 2009 @ 9:52 am

    mmm i’ve never tried the yukon golds, we usually have red potatoes in stock. dan loves this same recipe plus parsley, and our other fav is with garlic, ever try it?

    Reply

  21. #
    21
    kelly — November 24, 2009 @ 9:53 am

    oh and he just started using dill weed instead of parsley, i was skeptical at first, but they are sooo yummy!

    Reply

  22. #
    22
    Tina — September 19, 2012 @ 10:03 am

    Awesome recipe! Make these all the time, boiled or steamed, red or Yukon, adding herbs and garlic in different combos…have I read so many of your postings that I was just waiting for you to add cheese? Gorgonzola cheese? Bacon? Sour cream?

    Reply

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