Recipe: Smashed Potatoes
Smooth, easy and delicious, these smashed potatoes are a no-brainer
Forgive us, but smooth mashed potatoes can be a bit, well, boring. Instead, leave the skin on for a bowl of textured potatoes flecked with bits of red. The extra pat of butter at the end adds creamy goodness and gives a surprising contrast to the warm spuds.
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To learn more, read "Taters Gonna Tate."
Recipe adapted from the Tasting Table Test Kitchen
Smashed Potatoes
Parboil baby potatoes and smash with an herb-infused milk for a creamy side dish that's always a hit.
Prep Time
10
minutes
Cook Time
20
minutes
servings
4
to 6 servings
Total time: 30 minutes
Ingredients
- 2½ pounds baby red potatoes, quartered
- Kosher salt, to taste
- 5 parsley sprigs
- 3 sage sprigs
- 1¼ cups whole milk
- 4 tablespoons unsalted butter, plus more for serving
- 2 tablespoons finely chopped chives
Directions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 10 to 15 minutes.
- Meanwhile, tie the parsley and sage together with butcher's twine and place in a small saucepan. Add the milk and butter, and bring to a low boil over medium-high heat, 5 minutes. Remove from the heat and discard the parsley-sage bouquet.
- Strain the potatoes, reserving ½ cup of the cooking water, and return both the potatoes and reserved water to the pot. Smash the potatoes with a potato masher or large fork until chunky. Pour the warm milk mixture over the potatoes and continue to smash until smooth. Adjust the seasoning to taste with salt.
- Transfer the potatoes to a large bowl and top with a pat of butter. Garnish with the chives and serve.
Nutrition
| Calories per Serving | 244 |
| Total Fat | 10.1 g |
| Saturated Fat | 6.2 g |
| Trans Fat | 0.3 g |
| Cholesterol | 25.4 mg |
| Total Carbohydrates | 35.0 g |
| Dietary Fiber | 4.9 g |
| Total Sugars | 5.1 g |
| Sodium | 593.3 mg |
| Protein | 5.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
