Smashed New Potatoes with Garlic and Chives

Okay, so “smashed” potatoes are sometimes considered just a lazy way of making mashed potatoes. And indeed, they take a lot less effort. But smashing them is also an excellent way to get butter and herbs into all of the nooks and crannies of the potato, while still retaining the potato’s texture. Spring new potatoes smash up great, as do buttery Yukon Golds.

Most recipes for smashed potatoes (there are links to several from other food bloggers at the bottom of the recipe) call for boiling the potatoes to cook them. In this recipe, you essentially bake them in a pot in the oven. They cook in their own moisture while they are bathed in butter. Baking them in a pot prevents them from drying out too much to smash easily, yet keeps them dry enough to fluff up well.

Do you have a favorite way to make smashed potatoes? Please let us know about it in the comments.

Smashed New Potatoes with Garlic and Chives Recipe

  • Yield: Serves 3 to 6.

Ingredients

  • 1-2 pounds new potatoes or Yukon Golds
  • 3 tablespoons unsalted butter
  • Salt
  • 1 minced garlic clove
  • 1-2 tablespoons minced chives or green onion greens

Method

1 Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes.

2 Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are.

3 To test for doneness, poke a potato with a fork. If the fork penetrates easily, they're done. When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste.

Sprinkle chives on the potatoes to serve.

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Links:
Lori's skillet smashed potatoes - from Heidi of 101 Cookbooks
Wasabi smashed potatoes from Ali of Gimme Some Oven
Smashed potatoes with chives and cream cheese from Ezra Pound Cake
Parmesan smashed potatoes from Canarygirl.com
Roasted garlic smashed potatoes from Angel in the Kitchen
Truffle bourbon smashed potatoes from Kimberly Bell

14 Comments

  1. Tracy Smith

    Boil (or microwave) new potatoes until -just- done. Crush with a wooden spoon, you are looking for the potatoes to be in fairly large irregular pieces. Toss in a good amount of sea salt, pepper and olive oil and bake in a hot oven until all the bits are golden brown, turn a couple of times to brown evenly. Add some smoked paprika and cayenne with the salt and pepper for a nice twist.
    Baked smashed potatoes are a beautiful thing. A dollop of garlicy and chivey creme fraiche on the top, and dinner is served. (They’re also good a side dish)

  2. Elsmarie Norby

    I have made smashed potatoes for many years -
    and more recently, since I’ve been living in Mexico, I use cilantro instead of chives – YUM!

  3. Paula

    This is one of my favorite preparations for Smashed Red Potatoes with Garlic Aioli Sauce: Boil 2# red skinned new potatoes until just tender. Drain and place in a glass baking dish. Press down gently on each potato just to break open. Pour 4 oz. melted unsalted butter over them. Season lightly with salt and pepper. Bake in a pre-heated 425 degree oven until well browned and crispy (about 40 minutes).
    Top with Roasted Garlic Aioli: Put 4 peeled raw garlic cloves in 1/2 cup mild oil (suggest canola or mild olive oil) in a sauce pan. Heat slowly until the garlic is golden (watch carefully so as not to overcook the garlic which will become too bitter.) Remove from the heat and cool. In a blender, puree the garlic cloves (not the oil) & 2 egg yolks. Add 2 teas. Grey Poupon mustard, 2 teas. white vinegar, juice of 1 lemon, 1/2 teas. white pepper, 1/4 teas. salt; puree until frothy. Drizzle in roasted garlic oil with the machine running; add 1/4 cup extra virgin olive oil again with the machine running. Taste & adjust seasonings. This is transport you to Heaven but you can’t be worried about calories or cholesterol.

  4. Tracey

    I never thought of baking the potatoes, but I will definitely try that. I’ll still use the 1 tbl of butter while they are roasting, but instead of adding more butter when I’m smashing them, I’ll use extra virgin olive oil. It gives the potatoes such a light flavor.

  5. Tinette

    Love this recipe which reminds me a lot of a dish we make in my own potato-loving country (Slovenia); it was probably inspired by other Central European cuisines and probably similar to what Anelle had in Germany. We call it something that would roughly be translated into roasted potatoes, and the basic recipe is simple.

    Here it goes: cook the potatoes, peel them and finely slice them. Chop up a large onion into chunky pieces. In a pan, heat some oil (the traditional version calls for pig fat with what the Brits call “greaves” – yummier than it sounds, but any neutral oil works just fine). Once hot, throw the onions in, and when they turn glassy, chuck in the potato slices, add salt and pepper and stir well. In the end leave it at medium heat and don’t touch it for a couple of minutes; this creates a sort of a crust at the bottom of the pan. This is it for the basic version, but possibilities of additions are endless, from eggs to cheese to chives, green peppers… It’s very simple and so yummy that we even have a fan club of roasted potato lovers here…

  6. Holly

    I am really going to sound like an idiot, but as I’ve never made smashed potatoes….do you peel them or not? Yikes–I’m embarrased to even ask, but I really don’t know! Thanks!

    If you are using new potatoes, or young potatoes with red, yellow, or even purple skin, the skin is thin enough that you don’t need to peel them if you don’t want to (we don’t peel them in this recipe). If you make smashed potatoes with russets, you’ll probably want to peel them. ~ Elise

  7. Barbara @ VinoLuciStyle

    You call them smashed, I call them normal! I like the texture and the color contrast and ceased peeling potatoes years ago. I always loved the skins of baked potatoes so wondered why I was going to the trouble of getting rid of a part that adds to the flavor.

    I make a dish that is very similar but has a touch of lemon; sounded weird first time but is an amazing twist too.

  8. Rocky Mountain Woman

    I love the idea of baking them with butter and what great suggestions in all the comments! I like to add cheese to mine, sometimes blue cheese or my favorite, Stilton and sometimes goat cheese. Another good idea is to grate some Parmesan in while you’re smashing. Oh dear, I’m getting excited!

  9. kelley

    Ooooh! These look soooo good! I think I will make them tonight for company! How many servings does this make? Thanks!
    Kelley

    Sort of depends on the number of potatoes and how hungry people are. Maybe figure 1/4 to 1/3 pound per person? ~Elise

  10. melissa

    Very good recipe. The only thing I do different is use a mixer to make smooth and add a little milk. I do not like chunky potatoes.

    That would be mashed versus smashed. Smashed are chunky. Mashed are smooth. ~Elise

  11. Lindsay

    I have a question, can this been made with sweet potatoes or yams? I am allergic to potatoes and so would looove to make it with whatever you suggest I can use instead… Thanks!

    I don’t see why not. ~Elise

  12. Irene

    I microwave new potatoes or small red potatoes until just done. Put them on a baking sheet, then smash them down until the insides are exposed. Sprinkle with salt, pepper, herb of your choice (I love rosemary), then drizzle with olive oil. Bake at 425 for about 20 min until the edges are crispy. Awesomeness!

  13. Julie

    Just made this recipe tonight. It was like potato candy! Crazy delicious! I am glad to have a recipe that is so easy and yet tastes fancy — I find this much simpler than boiling and mashing with milk/butter, don’t ask me why. Thank you!!!

  14. Jackie

    Yummy! I served this as a bed for your Chicken Parmesan (I was trying to think of a pasta to serve with Elise’s Chicken Parm, but this was a much better fit!) Mmmmmm!

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