Smashed Potatoes

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Smashed potatoes are great when you want the “effect” of baked potatoes but without having to bake anything! They are not smooth and creamy like mashed potatoes because the skins are not removed (they’re smashed right in!) and no milk is added. Mmmm….we love these!

Serves 4


1 1/2 pounds red or yellow potatoes (yellow shown here)
Water, enough to submerge the potatoes
1/4 cup (1/2 stick) butter*, to taste
Garlic granules, sea salt and black pepper (to taste)

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.


Wash and scrub potatoes. Do not peel them – it’s really not necessary, so might as well spare yourself the effort (I hate peeling veggies!).

Cut into 1-inch cubes (the exact size isn’t important; but the smaller you chop them, the faster they’ll cook).

Place potato chunks in a stockpot and cover them with water.

Cover and bring to a boil.

Reduce heat and simmer (covered) until tender, about 15 minutes. Drain.

Return potatoes to pot. Smash with a potato masher.

Add butter and seasonings and combine.

Serve with additional butter and seasonings, to taste. Sour cream, etc. would also be tasty if you’re into that.

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Albums: Potatoes


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