Incredible Red Smashed Potatoes Recipe -
Incredible Red Smashed Potatoes Recipe
  • READY IN 45 mins

Incredible Red Smashed Potatoes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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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Reviews More Reviews

Dec 01, 2012

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 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.

Dec 10, 2012

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, great flavor!

Feb 08, 2013

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

Jun 24, 2014

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 peeled my potatoes as the people I cook for don't like skin, before cooking. And I added some garlic, next time will try some herbs probably =)

Jan 16, 2014

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 sour cream, but it was light sour cream. I also left the skins on. YUM...

Jul 21, 2014

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 amount of potatoes. Next time I'll make sure to use the full amount. They were delicious!

Jul 17, 2014

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 looking too soupy. But again, the flavor was awesome! Thanks for posting!

Mar 30, 2015

Very good


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 1318 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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