Mashed Potatoes Recipe Mashed Potatoes
The mashed and smashed potato recipes cooks save most on Pepper — creamy, garlicky, and worth the extra butter.
★ Appetizer
AppetizerGarlic Parm Smashed Potatoes
An easy way to spruce up some potatoes!
Gerry GlennIngredients
- 3lbs Gold Potatoes
- 2tsp Salt
- 2tsp Pepper
- 1/2 stick Butter
- 5 cloves Garlic
- 2tbsp Oil
- 1c Parmesan
- Garnish Sour Cream
- Garnish Chives
Instructions
- 1Wash all the potatoes and then add to a large pot. Fill with water to about an inch above the potatoes. Add a big pinch of salt and bring to a boil. Simmer potatoes for 20-25 mins until fork tender.
- 2Drain and place onto a greased baking sheet. Using either potato masher or large fork smash down potato until flattened. Let them cool for about 5 mins. Melt butter and add crushed garlic and oil. Brush liberally over potatoes and cook in oven at 400 degrees for 25 mins until crispy.
- 3Sprinkle Parmesan over potatoes and then cook another 5 minute. Serve with some sour cream and garnish with more Parmesan and some chives. Enjoy!
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Open in Pepper →What Separates a Great Mashed Potato from a Good One
The top-saved mashed potato recipes on Pepper come down to two variables: potato variety and how much fat you're willing to use.
Cooks who consistently get compliments use Yukon Gold or Russet, warm the dairy before adding it, and finish with more butter than seems reasonable.
Smashed variations — parboiled, flattened, and crisped in the oven — show up almost as often as classic mashed.
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Read the whole recipe first
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- 2
Season in layers
Salt at the start, adjust at the end, finish with acid — the fastest way to make simple ingredients taste finished.
- 3
Rest before serving
Meat, baked goods, and even roasted vegetables all improve with 5–10 minutes of rest after cooking.
- 4
Taste as you go
The best cooks on Pepper don't follow recipes blindly — they taste, adjust, and season one more time before plating.
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