Smashed Potatoes

100 Recipes by America's Test Kitchen (#10 p38)

Use whole potatoes to avoid soggy texture and washed-out flavor. For potatoes larger than 2 inches, increase cooking time by about 10 min.
Boil Potatoes
  • In large saucepan, cover with 1 inch cold water.
  • Boil, then simmer over medium-low, until paring knife meets no resistance, 35-45 min.
  • Reserve 1/2 c water.
  • Drain.
2 lbs small red potatoes, unpeeled
1 t salt
1 bay leaf
Dry potatoes
  • Discard bay leaf.
  • Return potatoes to pot and let sit until dry, 5 min.
Cream Cheese
Whisk in medium bowl, smooth and fully incorporated.
4 oz cream cheese, room temp
4 T butter, melted
Assemble and Smash
Add to cream cheese.
3 T chopped fresh chives (optional)
1/2 t salt
1/2 t pepper
1/4 c reserved cooking water
  • With spatula or wooden spoon, smash potatoes just enough to break skin.
  • Fold in cream cheese until most liquid absorbed and chunks of potato remain.
  • Add more cooking water 1 T at a time until slightly looser than desired.
Variation: Garlic-Rosemary Smashed Potatoes
  • Add with potatoes, salt, and bay leaf.
  • Reserve cooked garlic cloves. Add to cream cheese.
2 cloves garlic, peeled
Melt in 8 inch skillet.
4 T butter
  • Until fragrant, ~30 sec.
  • Use in place of melted butter.
1/2 t chopped rosemary
1 clove garlic, minced
  • Omit chives.
Variation: Smashed Potatoes with Bacon and Parsley
  • 10 inch skillet, medium heat, until crisp, 5-7 min.
  • Transfer to paper-towel-lined plate.
  • Reserve 1 T bacon fat.
  • Substitute bacon fat for 1 T melted butter.
6 slices bacon, halved lengthwise, then chopped 1/4 inch
  • Substitute parsley for chives.
  • Reduce salt added to cream cheese by half to 1/4 t.
2 T chopped parsley
1/4 t salt
  • Sprinkle potatoes with cooked bacon before serving.