These creamy stovetop smashed potatoes are perfect with just butter, milk, and salt & pepper OR for mixing in garlic, herbs, cheese, onions, bacon pieces, etc. Keep them as simple or as fancy as you’d like! The hearty texture holds up to add-ins very well compared to completely smooth, whipped mashed potatoes.
Ingredients Needed
- Potatoes – You want baby yellow, white, or red potatoes here. Russets are great for baked or whipped potatoes because of their texture, but they are a little mealy and flavorless. This is a great time to use smooth, buttery baby potatoes.
- Butter
- Buttermilk or milk
- Salt and pepper
- Mix-ins – As desired (bacon, green onions, cheddar cheese, parmesan cheese, herbs, garlic, etc.)
How to Make Creamy Stovetop Potatoes
- Rinse your potatoes (if necessary–some come pre-washed) and place in a large pot. Cover the potatoes with cold water 1″ past the tops of the potatoes. Add a generous pinch of salt. Bring the pot to a boil and cook for 15-20 minutes or until the potatoes are easily broken apart with a fork (if you undercook the potatoes, they’ll be pasty and gross. It’s hard to overcook them).
- Drain the potatoes and then transfer back to the pot. Add 3-4 tablespoons of butter and begin mashing with the back of a fork to incorporate the butter.
- When the potatoes are semi-mashed and the butter has been worked into the potatoes, add the buttermilk or milk, a little at a time, until the desired texture and consistency is reached. Season with salt and pepper. If desired, add desired mix-ins–chopped garlic, green onions, grated cheddar cheese, Parmesan cheese, bacon bits, chives, and rosemary (not all at once) are great options! See notes below for flavor combination ideas.
Storing and Other Tips
- Store leftover potatoes in an airtight container in the refrigerator and consume within 3-5 days for best results.
- Mix-ins for Loaded Potato:
- Use buttermilk instead of milk
- Chopped bacon
- Grated cheddar cheese
- Mix-ins for Garlic-Herb:
- 3-4 cloves minced garlic
- Chopped rosemary or chives
- Finely shredded parmesan cheese
Frequently Asked Questions
I don’t like skins in my potatoes. Can I make these with peeled potatoes?
Yes. If you’re going that route, I would buy larger gold potatoes, peel, and chop in to pieces that are a similar size to the baby potatoes and then follow the directions as written.
I don’t like lumpy potatoes. Can I make these smooth?
If you don’t like the texture of smashed potatoes, I recommend using a recipe for smooth mashed potatoes like these Pressure Cooker & Slow Cooker Mashed Potatoes.
Creamy Stovetop Smashed Potatoes
If you think mashed potatoes are only for special occasions, think again! These delicious rustic Creamy Stovetop Smashed Potatoes take a fraction of the time (and the dirty dishes)!
Servings servings
Equipment
Ingredients
- 1 ½ pounds baby yellow, white, or red potatoes
- 3-4 tablespoons butter
- Buttermilk or milk amount depends on preference, but most likely ¼-½ cup
- Salt and pepper to taste
- Mix-ins as desired–see notes below
Instructions
- Rinse the potatoes (if necessary–some come pre-washed) and place in a large pot. Cover the potatoes with cold water 1" past the tops of the potatoes. Add a generous pinch of salt.
- Bring the pot to a boil and cook for 15-20 minutes or until the potatoes are easily broken apart with a fork (if you undercook the potatoes, they'll be pasty and gross. It's hard to overcook them.)
- Drain the potatoes and then transfer back to the pot. Add 3-4 tablespoons of butter and begin mashing with the back of a fork to incorporate the butter. When the potatoes are semi-mashed and the butter has been worked into the potatoes, add the buttermilk or milk, a little at a time, until the desired texture and consistency is reached. Season with salt and pepper.
- If desired, add desired mix-ins–chopped garlic, green onions, grated cheddar cheese, Parmesan cheese, bacon bits, chives, and rosemary (not all at once) are great options! See notes below for flavor combination ideas.
Notes
- Store leftover potatoes in an airtight container in the refrigerator and consume within 3-5 days for best results.
MIX-IN IDEAS
Loaded Potato- Use buttermilk instead of milk
- Chopped bacon
- Chopped green onions
- Grated cheddar cheese
- 3-4 cloves minced garlic
- Chopped rosemary or chives
- Freshly shredded parmesan cheese
Nutrition
Calories: 413kcal, Carbohydrates: 59g, Protein: 7g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 155mg, Potassium: 1437mg, Fiber: 7g, Sugar: 3g, Vitamin A: 532IU, Vitamin C: 67mg, Calcium: 46mg, Iron: 3mg
Calories: 413kcal
Cost: $5
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Questions & Reviews
Mmmmm ???? delicious!!!