smashed red potatoes recipe
- The Best smashed red potatoes recipe
- Classic Smashed Red Potatoes with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Smashed Red Potatoes with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Smashed Red Potatoes with Garlic Butter Sauce
The Best smashed red potatoes recipe
I love this recipe because it’s so adaptable. You can make it with just a few ingredients and still end up with something that feels like a showstopper. It’s perfect for busy nights when you want something comforting without a ton of prep, and it’s also great for meal prep—just reheat and they’re ready to go. Whether it’s for a holiday spread or a weeknight family dinner, they’re always a hit. And honestly, there’s something satisfying about the way they hold up after being roasted and mashed, making them feel like a little extra effort that’s totally worth it. My family and kids especially love them because they’re so easy to eat with their hands—no utensils required! Plus, they’re a great way to use up extra potatoes from the fridge.
Classic Smashed Red Potatoes with Garlic Butter Sauce
A comforting side dish where crispy, smushed potatoes are topped with a rich garlic butter sauce. Perfect for weeknight meals or game-day spreads.
🥘Ingredients
- 1.5 lbs baby red potatoes, halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ cup heavy cream
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Pinch of black pepper
👨🍳Directions
-
1
Preheat oven to 425°F. Parboil the halved potatoes in salted water for 5 minutes until slightly tender. Drain and pat dry. -
2
Toss potatoes with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a baking sheet. -
3
Roast for 20 minutes until potatoes are crispy and edges brown. Remove from oven. -
4
While potatoes roast, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in heavy cream, parsley, and black pepper. Simmer for 2 minutes. -
5
Scoop potatoes with a masher or fork to create a smooth, smushed texture. Spoon sauce generously over the potatoes. -
6
Return potatoes to the oven for 2–3 minutes to melt the sauce slightly. Serve warm.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Potato masher or fork
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Smashed Red Potatoes with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Smashed Red Potatoes with Garlic Butter Sauce
How do I know when the potatoes are ready to mash?
Boil the potatoes until they’re tender enough to pierce easily with a fork, about 15–20 minutes. They should feel soft when gently squeezed—if they resist, they need more time. Once done, drain them well to remove excess moisture, which helps create a smoother mash.
Can I use frozen potatoes instead of fresh?
Yes, frozen potatoes work well, but thaw them first in cold water for 10–15 minutes to soften them. Drain thoroughly before boiling to avoid a watery mash. Thawed frozen potatoes may take slightly longer to cook through.
What if my mashed potatoes turn out too runny?
If the mash is too thin, let it cool for a few minutes, then stir in a little extra butter, cream, or a pat of butter to thicken it. For extra stability, mix in a bit of cornstarch or flour just before serving. Overcooking potatoes can also release too much moisture, so keep an eye on them.
How can I make the smashed potatoes crispier on top?
For a crispier finish, bake the mashed potatoes in a buttered baking dish at 375°F (190°C) for 20–25 minutes, pressing them gently with a fork or spoon to help them hold shape. Alternatively, top with a thin layer of cheese or breadcrumbs before baking for added crunch.
