Smashed Potatoes
Rustic red potatoes bound by a rich, creamy puree
Why This Recipe Works
This technique uses low-starch red potatoes to create a rustic texture that is half-chunky and half-creamy. Leaving the skins on adds a hit of color and earthy flavor to this versatile side dish.
Instructions
Place the potatoes, bay leaf, and salt in a large saucepan and cover with water by 1 inch. Bring to a boil over high heat—the water should reach a rolling boil before you adjust the temperature.
Reduce the heat to medium-low and simmer until the potatoes are completely tender when pierced with a paring knife, about 20 to 30 minutes.
Reserve some of the cooking water, then drain the potatoes and discard the bay leaf. Return the potatoes to the pot and let them sit for 2 to 3 minutes to dry; this helps the skins stay attached so they don't slide off during smashing.
Add the cream cheese and melted butter. Using a rubber spatula or the back of a wooden spoon, smash the potatoes until they are broken into large chunks and the cream cheese is mostly incorporated.
Stir in the reserved cooking water, a little at a time, until the potatoes are bound together in a creamy but chunky puree.
Fold in the chives and season with salt and pepper to taste. Serve warm, when the texture is at its creamiest.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- small red potatoes: small white potatoes
- fresh chives: scallion greens
