Made with tiny red potatoes, smashed potatoes are even easier to make than a mashed potatoes recipe… there's no peeling required, and you don't need to use a special potato masher or potato ricer. Chunky and comforting, these are the perfect base for my recipe for Braised Beef Short Ribs.
Prep Time: 7 minutes
Cook Time: 20 minutes
Ingredients:
- 3 pounds baby red potatoes, washed and quartered (leave peels intact)
- 4 tablespoons butter, in pieces
- 1/2 cup whole milk
- Salt and pepper
Preparation:
- Fill a large stock pot with water and bring to a boil. When the water comes to a boil, add quartered potatoes and simmer for about 20 minutes, until potatoes are soft. To check if they're done, remove a potato piece from the water and try smashing it with a fork. If it crumbles easily, it's done.
- Drain potatoes well and return to the pot. Add the butter and milk, and stir with a wooden spoon. Use the spoon to mash potatoes until they're creamy, with a few chunks and the skins remaining. Season to taste with salt and pepper.
This smashed potatoes recipe makes 6 servings as a side dish.
