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Rebel with a Cause Smashed Potatoes

Jessica Fisher · November 17, 2014 · 8 Comments

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Smashed Potatoes can make a great meal. Prepare these simple, non-fussy potatoes to go with your favorite gravy and roast meats.

A close up of Mashed potatoes with gravy and pork

Mashed potatoes are one of the best parts of a meal. Honestly, I could just eat mashed potatoes and gravy. And maybe some veg on the side. In fact, I do, quite often. Potatoes and a salad are one of my favorite meatless meals.

Growing up, leftover mashed potatoes and gravy was one of my favorite breakfasts. I didn’t know at the time that our family prepared mashed potatoes the “wrong way.”

One year in college, I helped prepare a Thanksgiving meal with some other students. I was part of the mashed potatoes group. We each prepared a batch and met at my apartment before heading to the event. Imagine my dismay when one of the girls looked at my bowl and said, “Oh these aren’t ready. We have to fix these before we go.”

Apparently, in some circles the potatoes aren’t ready unless they are perfectly smooth and whipped until light and fluffy. Who knew?

I didn’t. And honestly, that ranks as one of my most mortifying moments. I know that girl didn’t mean any harm, but man that hurt my feelings. They were ready in my book!

Funny thing is, I ended up not being a great fit for that student group. I felt like a rebel when I left the organization. Just like my potatoes.

Since then I’ve read a lot about mashed potatoes. I’ve invested in a potato ricer. I’ve experimented with lots of different recipes. Sometimes I make my mashed potatoes with cream cheese and stash them in the freezer. Sometimes I make them the “right way”, light and fluffy with cream and butter. Sometimes I add garlic and parmesan to my mashed potatoes.

But, honestly, I like to get in and out of the kitchen as quickly as possible. So, sometimes I make them like this: slightly lumpy, but utterly delicious.

In my mind, the potatoes are the vehicle for the gravy. They don’t need to be refined and fussy. Just yummy. These potatoes come together in less than 30 minutes, with very little active participation on your part. They are a perfect addition to your Thanksgiving menu — or any weeknight supper, really.

A plate of smashed potatoes and pork

Despite what others may say, these potatoes are meant to have lumps. Don’t worry about making them all pretty and smooth. Leave the skins on, even. You’re a rebel with a cause: Get some yummy potatoes ready to soak up the gravy.

Leather jacket not required.

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A plate of Pork, gravy, and mashed potatoes
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5 from 1 vote

Rebel with a Cause Smashed Potatoes

Prep Time5 mins
Cook Time19 mins
Total Time24 mins
Course: Side Dish
Cuisine: American
Keyword: smashed potatoes
Servings: 4 servings
Calories: 252kcal
Author: Jessica Fisher

Ingredients

  • 2 lb Yukon gold potato halved or quartered
  • 1/4 cup olive oil
  • 1/2 cup chicken stock or more to taste, heated
  • salt
  • black pepper
US Customary - Metric

Instructions

  • Place the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until tender, 15 to 20 minutes. Drain and return the potatoes to the pot.
  • With a potato masher, mash the cooked potatoes until more or less smooth, but still with some chunks. Stir in the olive oil. Add enough of the broth to moisten and make the potatoes a little bit creamy. Season to taste with salt and pepper and serve.

Notes

Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 252kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 130mg | Potassium: 960mg | Fiber: 6g | Vitamin C: 28mg | Calcium: 68mg | Iron: 7mg

 

How do YOU like your potatoes?

Filed Under: Recipe, Side Dishes Tagged With: 30-minute meals, dairy-free

Reader Interactions

Comments

  1. Janet says

    November 17, 2014 at

    I did not realize there was a difference between mashed and whipped potatoes until I was an adult. The favorite around here is whipped with butter, a bit of milk, salt and lots of black pepper. But is there a bad potato? I love them baked, fried, mashed, whipped…

    Reply
  2. Stephanie M. says

    November 17, 2014 at

    I love potatoes! In all forms. It does not matter whether they are mashed, roasted, baked, in a casserole or however they are served, I am there. My husband likes mashed potatoes with some lumps but I like them smooth like velvet. Sometimes, when I’m not serving gravy, I like to mash them with butter and milk and one egg and cream cheese and them pour them into a casserole, top with paprika and bake. So good! Other times, I buy the frozen hash browns, mix them with velveeta, mayo and small bits of cooked bacon and bake them in the oven; my husband calls these the “heart stopper potatoes.” Some times, I just cut them in quarters and roast them in a small amount of oil, salt and pepper. When I want a Mediterranean flare, I roast them in a little chicken broth with oil and lemon juice and herbs. I also love au gratin potatoes. As I said, I love ALL potatoes and there’s not a one you could serve me that I won’t love.

    Reply
  3. Heather B says

    November 17, 2014 at

    As a kid they were all smooth and fluffy, but now I like the tiny red potatoes, skin on, lumpy, bumpy with sour cream and butter smooshed in. Mostly a vehicle for the gravy as well.
    😉

    Reply
  4. Robin says

    November 17, 2014 at

    Yay! Mashed potatoes without milk! These sound great!

    Reply
  5. Elizabeth Heironimus says

    November 26, 2014 at

    I made these tonight with cube steaks and they were great! Went perfectly with the meat.

    Reply
    • Jessica Fisher says

      November 26, 2014 at

      Yay! So glad to hear it. Sounds yummy!

      Reply
  6. Susan Clark says

    January 31, 2017 at

    Jessica, would love the recipe for the dish on top of these mashed potato. It looks like a great combination. Blessings Susan

    Reply
    • Jessica Fisher says

      January 31, 2017 at

      Pork Medallions with Sherried Shallot Sauce – so yummy!

      Reply

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