Crushed Potatoes with Parsley & Thyme



Published by Hyperion

Crushed Potatoes with Parsley  Thyme
This image courtesy of Shutterstock

An über-side dish! Not only does this simple, neutral potato dish go with just about any entrée, it’s very easy to make—you don’t even have to peel the potatoes. Fork-crushing the potatoes instead of ricing or mashing them is another time-saver.




Total Timeunder 1 hour

OccasionBuffet, Family Get-together

Recipe CourseSide Dish, Starch

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian


MoodBlue, Stressed, Tired

Taste and TextureHerby, Savory

Type of DishVegetable


  • 2 pounds small waxy potatoes, such as fingerling or baby Yukon gold, scrubbed vigorously to smooth skins
  • 2 tablespoons salt for boiling, plus more to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cups chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • Ground pepper to taste


  1. Place potatoes in a large pot and cover by 3 times with water. Add 2 tablespoons salt. Bring water to a gentle boil and cook potatoes until they offer no resistance when pierced with a skewer, 15 to 25 minutes, depending on size of potatoes. Drain and place in large bowl. Stir in olive oil, butter, parsley, and thyme. Crush with the back of a fork or wooden spoon. Season to taste with salt and pepper.


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