Smashed Potatoes can make a great meal. Prepare these simple, non-fussy potatoes to go with your favorite gravy and roast meats.
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.
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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Rebel with a Cause Smashed Potatoes
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
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
Nutrition
Susan Clark
Jessica, would love the recipe for the dish on top of these mashed potato. It looks like a great combination. Blessings Susan
Jessica Fisher
Pork Medallions with Sherried Shallot Sauce – so yummy!
Elizabeth Heironimus
I made these tonight with cube steaks and they were great! Went perfectly with the meat.
Jessica Fisher
Yay! So glad to hear it. Sounds yummy!
Robin
Yay! Mashed potatoes without milk! These sound great!
Heather B
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.
😉
Stephanie M.
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.
Janet
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…