Smashed Potatoes

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    These potatoes go well with Kentucky Gravy!


  1. 2 lbs Red Bliss Potatoes (about 2 inches in diameter), unpeeled and scrubbed
  2. salt
  3. 1 bay leaf
  4. 4 T unsalted butter, melted and warm
  5. 4 oz cream cheese, room temperature (1/2 c)
  6. ground black pepper
  7. 3 T chopped fresh chives (optional)


  1. Place potatoes in large suacepan and cover with 1 inch cold water; add 1 t salt and bay leaf.
  2. Bring to boil over high heat, then reduce to medium-low heat and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.
  3. Reserve 1/3 c cooking water, then drain potatoes.
  4. Return potatoes to pot, discard bay leaf and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
  5. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated.
  6. Add 1/4 c of reserved cooking water, 1/2 t pepper, chives (if using), and 1/2 t salt.
  7. Using a rubber spatula or back of wooden spoon, smash potatoes just enough to break skins.
  8. Fold in cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain.
  9. Add more cooking water 1 T at a time as needed, until potatoes are slightly looser than desired (potaotes will thicken slightly with standing).
  10. Adjust seasonings with salt and pepper; serve immediately.

Picture of Recipe

Smashed Potatoes - Picture of Recipe
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Course: Side Dish
Type of Food: Potato Dish,Vegetarian
Key Ingredient: Potatoes,Cream Cheese
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop

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