Foodie Stuff, Potatoes, Recipes, Side Dish
Comments 5

Thee Best Smashed Potatoes 

Ok folks if you want wow your guests and make them fall all over you (in a good way), make them these yummy smashed pototoes. 

I learnt this method of making mashed-like potatoes in culinary school, years ago. They absolutely never disappoint. In fact I’ve got my own following of smashed potato fans, I do! 


  • 5 lbs baking potatoes cooked to soft and peeled
  • 2 tablespoons olive oil
  • 8 tablespoons salted butter or margarine 
  • 1/3 cup white onion, chopped small
  • 1 tsp salt
  • 1/4 tsp pepper
  • 4 cloves garlic, peeled and minced
  • 1 cup heavy cream 


  1. Heat oil and butter or margarine in a medium size sauté pan on med heat until butter or margarine is melted.
  2. Add in the onions, salt and pepper
  3. Cook the onions on low to med heat until they are clearly translucent and soft, mixing them often.
  4. Add in the minced garlic and continue to cook the mixture on low until the garlic is soft. 
  5. In a large bowl combine the peeled cooked potatoes with the butter (or margarine), oil , onion and garlic mixture and the cream, mix well. 
  6. Smash the combined mixture until you are happy with the texture. I use the back of a large plastic mixing spoon to smash and kinda cut up the larger chunks of potato with the spoon. 
  7. Adjust the salt to your taste preference, serve these smashed potatoes warm.

I like lumpiness to my potatoes, therefore I don’t completely mash them smooth, hence the name.. 

                           Smashed Potatoes 

      These are beyond delish. I sure hope you fall in love with them (too). 

      Bon appetit! g. 

      Here are a couple of tips that will help when preparing these. 

      * It’s important to cook the onions and garlic in the butter and oil until they are completely soft before combining them with the potatoes and cream. 

      * Garlic burns easily, watch it closely. 

      This entry was posted in: Foodie Stuff, Potatoes, Recipes, Side Dish


      Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.


      Leave a Reply

      Fill in your details below or click an icon to log in: Logo

      You are commenting using your account. Log Out /  Change )

      Twitter picture

      You are commenting using your Twitter account. Log Out /  Change )

      Facebook photo

      You are commenting using your Facebook account. Log Out /  Change )

      Connecting to %s