No ImageSmashed New Potatoes with Garlic and Chives

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  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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