Want perfect taters every time? Get in the kitchen and make these foolproof smashed red potatoes. They’ve got your favorite ingredients: butter, salt, bacon and a smattering of fresh parsley for garnish (okay, and flavor too).
There are several types of popular potato choices for smashing. We selected new red potatoes for their waxy texture and the stunning hints of color. Cut them into small chunks of equal size so they cook evenly and you’re all set!
Make sure not to over-process—the goal is not smooth and creamy. Rather, the joy of these taters is savory, chunky bites. Now that you have all of our test kitchen secrets, it’s time for you to get cooking.
Smashed Red Potatoes Recipe
- 2 1/2 lbs red potatoes, cut into 1½" pieces (about 12–15)
- 1 tsp kosher salt, add to water
- 6 Tbsp unsalted butter, melted
- 1/2 cup half-and-half, or whole milk, warm
- 6 oz bacon, cooked until crispy and crumbled
- 1 tsp kosher salt, add to finished potatoes
- Rinse potatoes then cut into 1½" pieces. Place in large saucepan. Fill saucepan with enough water to cover potatoes by 1". Heat potatoes over high heat until boiling then reduce heat to simmer, add 1 tsp kosher salt and stir. Simmer until potatoes are very tender but not disintegrating (about 30 minutes). Drain potatoes completely then return to pot.
- Stir potatoes over low heat to evaporate excess water—potatoes should break down easily just from stirring. The process is complete when steam no longer rises from the pot—approximately 1 minute.
- Transfer potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add melted butter and give the machine 2 or 3 turns to coat the potatoes. Next add the warmed half-and-half. Beat until the butter and milk are incorporated but a few lumps remain.
- Fold in the crumbled bacon, test for seasoning, transfer to serving dish and enjoy!
Red potatoes are really creamy to begin with, so even though the finished product has a chunky texture, you still get a smooth-ish finish!