Simple and fast, rich and delicious, this smashed potatoes recipe is a classic dish on the dinner table, where they’re comfortable sitting alongside and sopping up the juice or sauce of a meat, fowl, even a vegetarian main dish. The smashed style leaves chunks for an appealing texture–and makes preparing them a heck of a lot easier than mashing them until smooth.–Sara Kate Gillingham-Ryan
LC, Er, Author's Spud Note
Author Sara Kate Gillingham-Ryan explains that you can use any waxy potato for this dish, including fingerlings, Yukon golds, purple. Yellow Finns, or any of many other waxy spuds you’ll find at the store or farmers’ market. And, notes Gillingham-Ryan, “Because the potatoes are ‘smashed’ with their skins on,” says Gillingham-Ryan, “I often use at least two different colors to create a contrast.” It’s not a must, but it certainly works for us.
Smashed Potatoes Recipe
- Quick Glance
- 5 M
- 30 M
- Serves 4 to 6
- 1 1/2 pounds red- or ivory-skinned waxy potatoes, or a mixture or both, each about 1 1/2 inches in diameter, scrubbed
- 1 cup (8 ounces) creme fraiche
- 1 tablespoon chopped fresh thyme, plus sprigs for garnish
- Sea salt and freshly ground black pepper
- 1. Cut the potatoes in half lengthwise and place them in a large saucepan. Add enough cold water to cover and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, about 12 minutes or so.
- 2. Drain the potatoes and return them to the warm pan. Add the creme fraiche and chopped thyme and smash with a potato masher or fork until the potatoes are almost but not quite ready to break apart. Season with salt and pepper, garnish with the thyme sprigs, and serve right away.
Hungry for more? Chow down on these:
- Duck Fat Smashed Potatoes from No Recipes
- Creamy Mashed Potatoes from The Pioneer Woman
- Garlic Mashed Potatoes from Leite's Culinaria
- Shepherd’s Pie with Caramelized Onions and Cheddar Potatoes from Leite's Culinaria
Smashed Potatoes Recipe © 2010 Sara Kate Gillingham-Ryan. Photo © 2010 Ray Kachatorian. All rights reserved.