Incredible Red Smashed Potatoes3 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!” - by JenHanson
Original recipe yields 8 servings
- Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
- Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
- Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.
Amount Per Serving (8 total)
- 311 cal
- 20 g
- 29.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I did not use half-n-half. I used warmed evaporated milk only because that was what I had on hand. I also did not use the full amount, I added the milk slowly until the potatoes were the consistancy I..." See more was looking for. I also went lighter on the butter because I had used salted butter. Because I had an hour or so until dinner, I spread them in a baking dish and kept them in the warming drawer of my oven until dinner. They didn't break down and the flavor was awesome."
"Pretty good, but more like whipped potatoes. These would be better if you just mashed them with a masher instead of turning them into a puree-like consistency with the hand mixer. Other than that, ..." See moregreat flavor!"
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