Smashed New Potatoes with Garlic and Chives

Side DishGluten-FreePotatoes

Smashed new potatoes! Oven-roasted in butter, smashed with garlic and minced chives.

Photography Credit: Elise Bauer

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 potatoes 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.

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Most recipes for smashed potatoes (there are links to a couple other food bloggers at the bottom of the recipe) call for boiling the potatoes to cook them.

How to Make Smashed Potatoes

In this recipe, you essentially bake them in a pot in the oven. The potatoes 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

  • Prep time: 5 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 3 to 6


  • 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


1 Bake the potatoes: 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 Coat the potatoes with butter, sprinkle with salt, return to oven: 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 Test for doneness: To test for doneness, poke a potato with a fork. If the fork penetrates easily, they're done.

4 Crush with potato masher, toss with garlic and butter: 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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Lori's skillet smashed potatoes - from Heidi of 101 Cookbooks

Smashed potatoes with chives and cream cheese from Ezra Pound Cake

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

10 Comments / Reviews

No ImageSmashed New Potatoes with Garlic and Chives

Did you make it? Rate it!

  1. 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!


  2. 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!!!


  3. 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!

  4. 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

  5. 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

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