Smashed Red Potatoes

Believe it or not, there are  more nutrients in the peelings of a potato than in the actual potato itself. That’s not the only reason I don’t peel red potatoes.  I do it to save time.

Wash those potatoes thoroughly.  Then cut the potatoes into chunks and place into boiling water. Once the potatoes are just soft enough to stick a fork through (without the chunks separating), drain the water.

Using a hand-held mixer or your kitchen mixer (I use my Bosch), dump the potatoes into the bowl and season with salt and pepper. Add just enough milk to begin a good mash.  Then add butter (the real stuff), sour cream or yogurt, more milk, and crumbled bacon (optional). Continue to beat until potatoes are whipped to the way you like them. Add some chives if you’d like. You can add fried, crumbled bacon and browned butter on top as well.


Just like that, you’ve got a dish that’s festive, pretty, and delish.


Red Smashed Potatoes

My Windowsill
Any mashed potatoes are a comfort food. Red smashed potatoes fit in that - and the red peelings add color and nutrition to the dish.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish
Cuisine American
Servings 12 servings


  • 8 medium sized red potatoes - washed thoroughly
  • 1/4-1/2 cup milk
  • 1/2 cup sour cream OR yogurt
  • 1/4 cup butter + 2 Tbsp. butter
  • Salt and Pepper to taste
  • 4 slices bacon


  • Broil or fry bacon until crisp
  • Drain and crush into bits
  • Wash potatoes thoroughly
  • Cut into chunks and cook in water until slightly tender
  • Drain water completely
  • Mash potatoes, adding a little milk at a time
  • Add 1/4 cup butter and sour cream
  • Add salt and pepper to taste
  • Whip until potatoes are well mashed
  • Add more milk as needed
  • Add chives for seasoning as desired
  • Melt or brown 2 Tbsp butter and pour over the top
  • Add crumbled bacon on top (optional)


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