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Incredible Red Smashed Potatoes

Incredible Red Smashed Potatoes

Jennifer Hanson

"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!"
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45 m servings 311 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1318 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.

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Read all reviews 12
  1. 18 Ratings

Most helpful positive review

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 consist...

Most helpful critical review

Giving this 2 stars because it came out extremely soupy, even though I left out the sour cream because one of the kids is allergic to it. I tried cooking it to get it a little drier, but that di...

Most helpful
Most positive
Least positive

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 consist...

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 ...

I just tried this for the first time. It has very good flavor, however the potatoes were nearly soupy, and I only added 3/4 or so of the cream/butter mix. Next time I will cut that to half. I pe...

One word of advice... Only put in half the butter and half and half mixture, as well as half the salt, then taste. I am so glad I did because it was rich, and plenty salted!! I did use all the s...

My hubby and son loved it. It was a bit too rich for me, but I will definitely make again.

Followed recipe other than halving since there's only two of us. Great recipe! Like another reviewer suggested, would just mash potatoes next time versus using beater--potatoes came out lookin...

The whole amount of the half and half mixture is way too much. I think half would suffice. I will definitely make it that way next time.

Very good

I followed this recipe only I halved it for just my husband and me. He LOVED them and asked for more. They did turn out a little runnier than I like, but probably because I estimated the amoun...

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