I find it interesting that the meanest life, the poorest existence, is attributed to God's will, but as human beings become more affluent, as their living standards and style begin to ascend the material scale, God descends the scale of responsibility at a commensurate speed. - Maya Angelou, I Know Why The Caged Bird Sings

07.05.21 0124 [PST]

   EAC & MP3s
   Life of Myden

Best MP3 Guide


Good Movies




Home >> Articles >> Recipes

Smashed Potatoes

White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that's not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.

2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
Table salt
1 bay leaf
4 tablespoons unsalted butter , melted and warm
1/2 cup cream cheese (4 ounces), at room temperature
Ground black pepper
3 tablespoons chopped fresh chives (optional)

Instructions 1. Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.

Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.

2. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated.

Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt.

Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing).

Adjust seasonings with salt and pepper; serve immediately.


1. For the best flavor and texture, boil whole, skin on potatoes. Leave a measuring cup nearby as a reminder to reserve some cooking liquid.

2. While the potatoes are drying, whisk together the cream cheese and butter

3. When smashing the potatoes, use a spatula or large wooden spoon; both work better than a potato masher or a fork. Smash just until the skins are broken.

4. Fold the cream cheese mixture into the potatoes gently, adding more reserved cooking liquid if the potatoes look dry.

TO MAKE AHEAD: The potatoes are best made just before serving, though see the related Quick Tip for a suggestion on how to hold mashed potatoes.

TO DOUBLE: The Smashed Potatoes recipe and variation can easily be doubled to serve 8 to 12. To accommodate the increased volume, you will need to cook the potatoes in a Dutch oven or stockpot instead of the specified saucepan. Depending on pot size, the cooking time will increase by 5 to 10 minutes.