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Here’s a recipe for some basic smashed potatoes.

Smashed Russet Potato

Source: Lo Huynh (4 servings)

1 each large Russet potato, diced into 2″ squares
½ cup heavy cream
1 tablespoon sweet cream butter
tt sea salt
tt fresh ground black pepper

1. In a pot, add the potatoes and enough water to cover the potatoes.
2. Cook the potatoes until tender {when you can easily pierce it with a knife} over medium high heat. This should take about 20 minutes.
3. Drain the potatoes and set aside.
4. In the same pot, heat up the heavy cream with the sweet cream butter.
5. Once the heavy cream is heated up but NOT boiling and the butter is melted, turn off the heat and add in the cooked potatoes.
6. Smash the potatoes with a potato masher and season with sea salt and fresh black ground pepper.