These smashed potatoes are rich, creamy, and easy to make, using only potatoes, crème fraîche, and thyme. A classic side dish suitable for any time of the year.
*What kind of potatoes should I use?
Author Sara Kate Gillingham-Ryan explains that you can use any waxy potato for this dish, including fingerlings, Yukon golds, Yellow Finns, or any of many other waxy spuds (read: not russets) that 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.
- Quick Glance
- 5 M
- 30 M
- Serves 4 to 6
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.
Drain the potatoes and return them to the warm pan. Add the crème frâiche 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. Originally published April 03, 2012.
Recipe Testers' Reviews
These smashed potatoes are fabulous! I used small Yukon Gold potatoes, which have a natural buttery taste on their own.
The potatoes cook up smooth and creamy, with just enough bite from the smashing to make them satisfying. The thyme is just right—not too herby, with a nice, aromatic flavor. The crème fraîche adds not only silky texture, but a lovely tang of flavor that elevates these potatoes from busy weeknight fare to formal weekend dinner status. The recipe is easy to follow and works exactly as written. This one is a keeper.
If you love sour cream and chives on your baked potato, think of this recipe as the French-y version of the familiar combination. It’s a satisfying side dish that’s quicker than baked potatoes, and easier than classic mashed potatoes (for which you need to warm milk in a separate pan).