Smashed Potato Recipes

Cheesy Smashed Potatoes
Rather than fully mashed, smashed potatoes are left chunkier. Firmer potatoes work best for making smashed potatoes. Similar finishes can be used for smashed potatoes as with mashed, including cheese, sour cream sauces, garlic, or any seasonings you like. This page contains smashed potato recipes.


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Bronze Post Medal for All Time! 146 Posts
August 25, 2011
This recipe is an easy one to prepare, is economical and the perfect partner to the Glazed Meatloaf. The two recipes go together like "Peas and Carrots" which incidentally makes a lovely side dish to be served with the Meat Loaf and Smashed Potatoes.


  • 2 lbs. small new red potatoes, well scrubbed
  • 4 Tbsp. unsalted butter
  • 4 fresh green scallions (using white and green parts which you'll keep separated when chopping)
  • 1 cup sour cream (do not use reduced fat or no-fat)
  • 1/2 cup half and half
  • salt and pepper


There are no substitutions for the little new red potatoes. They have such a wonderful flavor and are full of earthy goodness.


Bring potatoes and enough water to cover by 1-2 inches in a large pot over high heat. Reduce heat to medium and simmer until potatoes are fork-tender, (about 30 minutes)

Saute onion white parts, saving the chopped green parts to add later. Saute the chopped white parts of onion only in the butter over medium-low heat. Cook the onion whites until translucent, about 5 minutes.

Prepare sour cream dressing by whisking sour cream, half and half, a tsp. of salt and 1/4 tsp black pepper until smooth. Remove from heat, cover and keep warm.

Smash potatoes and finish up: Drain potatoes and return to dry pot, and allow to stand for about 5 minutes. Using a rubber spatula, break apart the potatoes into large chunks. Fold in sour cream and onion mixture and mix until only small chunks of potato remain. Stir in green parts of the scallions, cover and keep warm until ready to serve.


Servings: 4-6
Prep Time: 20 Minutes
Cooking Time: Approximately 45 Minutes

Source: This is a recipe that came from my subscription to Cooks Country magazine a good while ago. It is very good and the perfect one to serve with the Glazed Meatloaf from the same issue. I hope you enjoy them both.

By Julia from Boca Raton, FL

Editor's Note: Here is Julia's recipe for Glazed Meatloaf.

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Silver Post Medal for All Time! 361 Posts
June 4, 2007


  • 4 large potatoes, peeled and cubed
  • 4 Tbsp. unsalted butter, softened
  • 1/2 cup milk, heated {2% ok}
  • 2 tsp. roasted garlic juice
  • 1/4 cup sour cream
  • Salt and pepper, to taste


Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce heat slightly and cook until tender, about 20 minutes. Drain well and transfer potatoes to a mixing bowl and mash slightly. In a small saucepan, heat milk and roasted garlic juice. Slowly add milk to potatoes with butter, sour cream, salt and pepper. Mix well by hand or with an electric mixer. Beat until smooth. Garnish with parsley and serve immediately. Yield: 4 servings

By Connie from Oden, Arkansas

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December 12, 2016

Try these yummy red potatoes baked and covered with cheese. This page contains cheesy smashed potatoes recipe.

Cheesy Smashed Potatoes

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June 4, 2007

I'm looking for a copycat recipe for garlic smashed potatoes from either the 99 Restaurant or Bugaboo Creek. Hopefully one of your readers will be able to help me. Thanks for a wonderful ezine!

Karen from NH


By Chris Ellyson

Garlic Smashed Potatoes

Cook your peeled potatoes with 1 tsp. crushed garlic. Drain potatoes, mash as usual and add more garlic to taste. (07/22/2006)

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