Ina Garten Smashed Potatoes – Rustic, Creamy, and Effortlessly Comforting
Ina Garten’s smashed potatoes are made by boiling Yukon Gold or red potatoes until tender, then lightly smashing them with butter, warm cream, salt, and pepper. The skins are left on, and the texture is intentionally rustic—soft and creamy inside with bits of chunkiness throughout.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Boiling + Mashing
- Cuisine: American
Ingredients
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3 pounds of small Yukon Gold or red potatoes
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1 tablespoon kosher salt (for boiling water)
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6 tablespoons unsalted butter, room temperature
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½ to ¾ cup half-and-half or whole milk, warmed
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1 teaspoon kosher salt (or to taste)
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½ teaspoon freshly ground black pepper
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Optional: 2 tablespoons chopped fresh parsley or chives for garnish
Instructions
Place whole potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 20–25 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly, then return them to the hot pot. Let them sit uncovered for 1–2 minutes to allow excess moisture to evaporate.
Using a potato masher or a large fork, gently smash the potatoes in the pot. You want them partially mashed—leave some texture for that classic rustic feel.
Add the butter and half of the warm cream. Stir gently until the butter melts and the mixture begins to come together. Add more cream if needed for the desired consistency.
Season with additional salt and pepper to taste. Garnish with chopped parsley or chives if using. Serve warm.