I love potatoes in just about any way, and in this recipe, I give you a “smashed” potato recipe that is just killer. This is one of the best examples of "no recipe required" that I’ve got. You can add tons of different items to this dish, and it will still be great...heck you can even use sweet potatoes. Smashed potatoes are really just half way mashed potatoes. Instead of mashing the potatoes to a nice smooth consistency, you leave large chucks of potato mixed it. The mashed potato is the creamy "glue" that hold the larger pieces together, and the potato chunks provide a very nice textural element. The additional ingredients? Well, you can be really creative with them, and use whatever herbs, vegetables, and meats you like. Hope you enjoy them!!
Recipe Overview & Keys to Success
There are only a few things you should be aware of when making this dish:
- I like to use russet potatoes for this dish; but you can use just about any that you like.
- Start to cook the potatoes in room temperature water – if you start in hot water, the potato gets over cooked on the outside and is raw in the middle
- You can see the ingredients I’ve used below, but feel free to add any others that you like – this dish is very flexible
- Use a fork and/or a wooden spoon to mash up the potatoes and you'll be able to get them “half mashed” pretty easily. However, a potato masher or ricer will get the potatoes too smooth
Ingredients for Smashed Potatoes (for 2)
- 1 large russet potato
- 1 large shallot – sliced
- 2 minced garlic cloves
- 3 - 4 tablespoons of butter (you can swap out olive oil)
- 2 tablespoons of bacon lardons
- 1/4 cup of Swiss cheese
- 1/3 cup of heavy cream (or milk if preferred)
- Salt & pepper
- Peel and wash the potato(s)
- Cut the potato into pieces about 1.5 inches wide (keep submerged in room temperature water until ready to cook to prevent browning)
- Boil the potatoes (starting in room temp water) until they are tender
- While the potatoes cook, slice and sauté a large shallot (or a small onion) until it is tender and slightly caramelized and cook the bacon lardons
- Once tender, drain the potatoes well and return them to the pot
- Add a tablespoon of butter to the pot, and the minced garlic
- Let the garlic soften for about a minute, then using a wooden spoon (or fork) crush about half the potatoes; stirring the mashed and whole pieces together
- Add half the cream, the rest of the butter and the sautéed shallots and stir together
- Season with salt and pepper
- Add the bacon and slowly add the remaining cream, stirring as you go until you get the right consistency
- You’re looking for the potatoes to be a bit looser than normal mashed potatoes; use more or less cream/butter to get there
- You can serve as is, or what I do in the recipe video is a baked version
- Add the potatoes to a baking dish, and top with the Swiss cheese
- Put the dish into a 400 degree oven for about 15 minutes or until the top browns – you can use the broiler if needed
- Take it out of the oven, serve and enjoy!!
Hope you find this dish as great as I do. It makes a great side dish for anything you'd otherwise use mashed potatoes for. Leave me a comment and let me know how it goes. Enjoy!!