Fully loaded smashed potatoes

A better-than-baked way to enjoy potatoes!

My family loves baked potatoes now, but when my kids were little they were not fans. They found it a struggle to split them open so they could load them up with tasty toppings, plus they often wouldn’t eat the skins which was vexing to me as I adore potato skins. This recipe was my solution – it incorporates all the great add-ins that make baked potatoes so scrumptious, but it’s made casserole-style. For this dish, the potatoes are mashed more coarsely, to resemble the texture of baked potatoes. I like to use red potatoes for the colour contrast and nutrition the skins add but you can use whatever potatoes you like, and peel them if you prefer. Note that you can prepare this dish up to 72 hours before serving and refrigerate it until you’re ready to reheat and serve. If you really want to go all-out, crumbled cooked bacon bits can be added as an extra garnish.

Ingredients

  • 1 1/2 pounds (680 g) small red or white potatoes (or larger ones cut in 1 inch/2.5 cm pieces)
  • 1 teaspoon (6 g) Kosher salt
  • 1/2 cup (125 g) sour cream
  • 3 tablespoons (45 mL) milk or light cream
  • 2 tablespoons (28 g) butter, cut into pieces
  • 2/3 cup (155 g) grated cheddar
  • Salt and pepper, to taste
  • 2 tablespoons (12 g) minced chives or green onion tops

Method

  • Place potatoes in a medium-sized pot and add just enough cold water to cover. Sprinkle with salt; cover pot and place over high heat. Once water comes to a boil, reduce heat to medium and cook until potatoes are tender but not mushy (about 12 – 14 minutes).
  • Drain potatoes; return the pot to a medium-low burner and shake pot gently over heat to dry potatoes.
  • Remove from heat and partially smash the potatoes with a masher or large fork. Add sour cream and milk, then scatter butter pieces over top. Mash until desired consistency achieved, then stir in cheese.
  • Potatoes can be made ahead and refrigerated for up to 72 hours; reheat gently in microwave or in a heatproof dish, covered, in the oven.
  • Serve hot, with minced chives or green onions sprinkled on top.

Serves 4; recipe can easily be multiplied.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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