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Smashed potatoes are boiled potatoes that are “smashed” by stirring as opposed to being perfectly mashed. Stirred with melted butter and sprinkled with fresh herbs, these easy smashed potatoes will make your dinner simply SMASHING!
Smashed potatoes are much easier to make than mashed potatoes because you don’t need to mash them into perfectly smooth texture. All you need to do is simply boil the potatoes, then stir them with a spoon with a little butter and fresh herbs. These piping hot freshly boiled smashed potatoes are really delicious!
Smashed potatoes are also healthier and lighter than regular mashed potatoes. Mashed potatoes require a lot of heavy ingredients such as butter, milk and cream to keep them smooth, while smashed potatoes just use a little melted butter for flavor (considerably less butter than mashed)! And fresh herbs add a lot of nutrition too!
Another great thing about smashed potatoes is that they reheat better than mashed potatoes. Regular mashed potatoes are not too good on the second day (unless you are using my make-ahead mashed potatoes recipe), but these smashed potatoes reheat fine.
My favorite kinds of potatoes for the smashed potatoes recipe are red or yellow potatoes. Brown potatoes with thick skin are best for roasted or baked potato recipes, while red or yellow potatoes with thin skins are great for boiling. However, I’m not too rigid about these guidelines either – I’ve interchanged the types of potatoes for my recipes depending simply on what kind of potatoes I had on hand!
I make these smashed potatoes as a dinner side dish quite often, as they are so easy to make and go well with anything. Serve these mouthwatering potatoes with any chicken, meat or fish dish – it will be perfect!
My herb of choice for this recipe is fresh dill, but feel free to substitute dill with chopped fresh parsley – it will also be delicious! To make these smashed potatoes vegan, simply substitute butter with the extra-virgin olive oil – yum!
- 8 medium potatoes, peeled and quartered
- 2 tbsp butter
- ½ bunch fresh dill, finely chopped
- Salt and pepper to taste
- Bring a pot of salted water to a boil. Add the potatoes and boil for 25 minutes.
- Drain the potatoes and return to the pot (do not turn on the stove, we are just using the pot to mix the potatoes).
- Cut the butter into 4 pieces and add to the potatoes. Wait for 2 minutes, so the butter starts melting.
- Add the fresh dill and stir the potatoes with a spoon until the butter and dill are evenly distributed.