Want to step up your mashed potato game? These smashed potatoes are delicious, and sure to be a hit with the family!
To be honest we’re not really a mashed potato family. Not that there’s anything wrong with mashed potatoes. When I make this recipe, none of us has any hesitation to eat them… in fact, it’s usually quite the opposite. I have to admit that if I think about it, not once for a weeknight have I ever considered making mashed potatoes as a side dish. Well, maybe with the exception of Bangers and Mash, but how can you not make mashed potatoes on the side? It’s not called Bangers and Roasted Potato Wedges for a reason.
Anyways, though we often prefer those roasted potato wedges, these mashed potatoes are a treat when served alongside any roasted meat. They are a standard at our Christmas dinner, and any other occasion that we have a turkey. Feel free to add them to your Easter or Thanksgiving feast, or anytime you’re having a roast chicken or beef pot roast.
One of the many reasons this is my go to for mashed potatoes, it that is in fact a “smashed” potato recipe. So if you’re someone that doesn’t mind the small chunks of potato amongst the otherwise creamy texture, then you’ll enjoy this. Also, if you’re someone that doesn’t want to take the time to peel potatoes, then this recipe is for you – no peeling required!
Now, what makes this recipe stand out from standard mashed potatoes is the addition of Crème Fraiche. Otherwise, your family would just think that you were too lazy to peel and “mash” the potatoes. By adding crème fraiche, which is simply a soured cream (not to be confused with sour cream), you’ve up the creaminess and richness of those lazy potatoes. By adding those chopped chives – your family confirms that all of your actions were intentional, resulting in smashed potatoes that your family will come back for additional helpings, and you’ll find it difficult to resist licking the utensils as soon as they’re ready.
If you’re not able to find crème fraiche, then sour cream can be substituted. You can also substitute green onions for chives. There are also some great additions to take these even further, like adding caramelized onions or roasted garlic. No matter what these are served alongside with, they will taste good enough even without a gravy.
Let’s get to it!
Smashed Red Potatoes with Crème Fraiche Ingredients
Red Potatoes – red potatoes are ideal for this recipe, as their skin is quite thin. That way, leaving them on won’t affect the overall taste and texture of the dish. Potatoes are full of fiber, B vitamins, potassium, and iron. Interestingly enough, half of the fibre comes from the skin of the potato. I like to remind myself of this fact as I add the large quantity of crème fraiche in this recipe…
Lemon Peel – in this recipe, you’ll add the peel alongside the potatoes and cold water, before bringing the pot to a boil. It adds a very slight tanginess to the potatoes. I recommend trying to create one long peel, as it will be removed before the smashing takes place.
Kosher Salt – you’ll want to salt the water before bring it to a boil. Kosher salt is preferred to table salt, as it has no iodine, or other trace minerals that can lead to a more bitter taste that can result from using table salt.
The purpose of salting the water is not only to season the potatoes themselves, but also aid in consistent cooking times for the starches, resulting in a creamier texture in the end. If you’re adjusting the quantity of potatoes, allow for about a tablespoon per pound.
Butter – Whether you have unsalted or salted butter in the house, either is fine in this recipe. If you are using salted butter, then you will likely reduce or omit the salt later during the final seasoning. When it is time to add it to the cooked potatoes, you’ll want to melt it first. This will make it easier to mix in.
Crème Fraiche – as mentioned, this is a soured cream, that is rooted from France. Overall, it is less tangy than sour cream, though it has a thicker texture. It can be found in some common grocery stores, though I often need to purchase it from one of the specialty food markets near me. It is quite easy to make, though it requires time. So if you’re in a pinch, and you’re not able to find it, then sour cream can be substituted. You can also use heavy cream (whipped or unwhipped) as well.
Tip – No matter which dairy product you are using here, gently warm it to room temperature (at a minimum) before adding. This prevents the smashed potatoes from seizing up and becoming a glue-like consistency.
Chives – chives have a mild onion flavor, which really compliments that richness of this dish. It also gives the potatoes a nice pop of color alongside the potato skins. Green onions are a good substitution as well.
Salt and Pepper– the measured amounts for Kosher salt and ground pepper are guidelines. As always, feel free to season as desired!
Variations
Caramelized onions – these would be an absolutely delicious addition to these smashed potatoes. They would take about the same amount of time as the potatoes to cook, so why not! This would certainly be a crowd pleaser. Just not maybe for whoever is left to do the dishes…
Roasted Garlic – certainly, another delicious alternative. This will take a bit longer than the potatoes to cook, but can certainly be started beforehand. It’s very simple to make, simply cut the top ½ inch off a head or garlic and remove most of the papery skins. Place on a piece of aluminum foil, drizzle with olive oil and place in a 400°F oven for 40-50 minutes, until softened. Add as much as desired, as some households may have different preferences here.
Tools
Below are some kitchen tools that although they may not be required, are certainly great to have in the kitchen.
Scale – as I often purchase the 10lb bag of Red Skinned Potatoes, I find it helpful to use the scale to measure out the quantity of potatoes. The recipe can easily be adjusted to accommodate larger or smaller crowds.
Peeler – just a standard peeler. Remember, that only a lemon is getting peeled here, not the potatoes!
Heavy-bottomed sauce pan – You will want to use a large sauce pan for this recipe, as you’ll want to potatoes to be completely covered in cold water before turning on the heat.
Potato Masher – there are so many different types of potato mashers on the market. I have a cheap one that I found works the best that I prefer. Because this recipe encourages, some “texture” to it, it does not need to be over complicated. Before finally breaking down and purchasing a potato masher a few months ago, I typically just used a fork and some elbow grease to do it.
Strainer – you’ll need a large strainer for this recipe. If you don’t have one, there’s always the classic strategy of straining the pot by using its lid. This is typically my strategy with this recipe, as it saves on additional dishes. However, it is a gamble everytime – will I burn myself or will the lid slip, resulting in all of my time and effort going down the drain (both figuratively and literally).
In addition you will also need some measuring cups/spoons, a spatula, a chef’s knife and a chopping board.
Smashed Red Potatoes with Creme Fraiche
Want to step up your mashed potato game? These smashed potatoes are delicious, and sure to be a hit with the family!
5
servings5
minutes20
minutes25
minutesIngredients
3 lb. red potatoes, diced into cubes, about 1inch
Peel of 1 lemon
3 tbsp. Kosher salt
4 tbsp. Butter, melted
3/4 c. Crème fraiche (at room temperature)
1/4 c. Chopped chives
Freshly ground pepper and Kosher salt, to taste
Directions
- In a large pot, place potatoes and enough cold water to cover by 2 inches. Add lemon peel and salt and bring to a boil. Reduce heat to medium and gently boil until potatoes are tender, about 20 - 25 minutes.
- Drain and transfer potatoes to a large bowl (or keep in the same pot); discard lemon peel. Add butter. Using a potato masher or fork, lightly mash potatoes, allowing some chunks to remain.
- Gently stir in crème fraîche and chives. Season with additional salt and pepper, if desired. Garnish with additional chives. Serve nice and hot!
- If making these earlier in the day, transfer to an oven safe dish. That way they can easily be reheated for the meal.
