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Delicious Smashed Potatoes

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“This is a creamy and most delicious smashed potato recipe! I leave the skins on for even extra flavor for this recipe, but you can peel the potatoes if you wish, I also add in roasted garlic that I keep frozen in my freezer, so good! This also makes a great topping for Shepherd's pie, russets only for this!”

Ingredients Nutrition

  • 5 large russet potatoes, quartered
  • 118.29 ml butter (no subs!)
  • 29.58-59.16 ml sour cream
  • 59.14 ml whipped cream (or use 18% table cream)
  • green onion, finely chopped (optional, use any amount desired)
  • salt and pepper (lots of pepper!)


  1. Cook the potatoes in boiling salted water for about 13-15 minutes or until just fork-tender (do not over cook the potatoes or your smashed potato mixture will be very soft, cook only until fork-tender!) drain well and place in a large bowl.
  2. While the potatoes are still hot add in butter and lightly mash.
  3. Add in the sour cream and whipping cream; mash but leave chunks in the potato mixture.
  4. Add in the chopped green onions (if using) mix to combine.
  5. Season with salt and lots of pepper to taste.

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