Published by Robert Rose
Editor's Note: Everyone loves mashed potatoes, but Smashed Potatoes are a star in their own right. This easy side dish is made from a combination of Yukon gold potatoes, whipping cream, and butter, but the best thing about these smashed potatoes is that they can be dressed up different ways to suit your family's tastes. This recipe uses a stand mixer, but you can easily use a hand mixer or potato masher instead. The key to this potato side dish is to leave in some lumps for the perfect "smashed" texture.
Serves4 to 6
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureButtery, Creamy, Rich
- 1¾ lbs (875 g) Yukon gold potatoes, peeled and quartered
- 1¾ (8 ml) tsp salt, divided
- 1 cup (250 ml) whipping (35%) cream
- ¼ cup (50 ml) unsalted butter
- ¼ tsp (1 ml) freshly ground black pepper
- Flat beater
Place potatoes in a large saucepan and cover with water. Season with 1 tsp (5 ml) salt and bring to boil over medium-high heat. Reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and return potatoes to the pan over medium heat for a moment to dry them out.
Meanwhile, in a small saucepan, heat whipping cream and butter over medium heat until butter is melted and cream is steaming. Keep warm.
Transfer potatoes to the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to Speed 2 and mix until potatoes are just mashed. Slowly add cream mixture, ¾ tsp (3 ml) salt and pepper; mix until just creamy. Do not overmix: the potatoes should be creamy but still lumpy, and may seem loose. Return to the pan to warm and stiffen over low heat. Serve hot.
These potatoes lend themselves to a million variations. It’s easy to give this standby a complete makeover by adding Parmesan cheese, pesto or tapenade.
2008 Meredith Deeds and Carla Snyder