November 14, 2018
Close up image of a silver pan of mashed potato

Smashed Potatoes

by Berkeley Wellness  

Baking potatoes are fluffier and drier than Yukon Gold potatoes, but the combination makes a light, creamy, and extremely flavorful smash.


  • 1 pound baking potatoes, well scrubbed and cut into 2-inch chunks
  • 1 pound Yukon Gold potatoes
  • 8 cloves garlic, peeled
  • 4 cups water
  • ¾ teaspoon salt
  • ½ cup milk
  • Optional add-ins (see below)


1. In a large pot, combine the baking potatoes, Yukon Gold potatoes, garlic, water, and ¼ teaspoon of the salt. Bring to a boil over medium heat.

2. Reduce to a simmer and cook until the potatoes are tender, but not falling apart, about 20 minutes. Drain, reserving ¼ cup of the cooking liquid.

3. Return the potatoes to the pot and add the remaining ½ teaspoon salt, the reserved potato cooking water, and the milk. With a potato masher, mash the potatoes until still quite lumpy.

4. Serve the potatoes as is, or stir in one of the following add-ins:

Spicy Corn & Cheese: Stir in 1 cup shredded Manchego cheese, 1 cup corn kernels, and 1 minced jalapeño pepper.

Sun-Dried Tomatoes: Stir in ¾ cup chopped sundried tomatoes.

Green Herbs: Stir in 1 cup chopped cooked spinach, ¼ cup minced dill, and 2 tablespoons minced scallions.

Makes 4 servings.

Nutrition per serving (without add-ins): 230 calories, 1g total fat (1g saturated), 6g dietary fiber, 50g carbohydrate, 6g protein, 465mg sodium.

A good source of: fiber, magnesium, niacin, potassium, thiamin, vitamin B6, vitamin C.

Also see 11 Recipe Ideas for Potatoes.