Red Bliss Smashed Potatoes

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Smashed Red Potatoes with Rosemary

  • Rinse the potatoes under running cold water.
  • Cut potatoes into quarters and place them into an appropriate sized sauce pot.
  • Pour water over the top of the potatoes, use enough to cover the potatoes by just over an inch, add 1 Tbl salt.
  • Bring water to a boil over high heat then reduce heat to medium and simmer until potatoes are cooked through and able to be smashed easily with a fork.
  • Once potatoes are cooked strain them through a colander and allow them to drain for 5 minutes.
  • Place the pot back on the stovetop and add the potatoes back in, mash well with a potato masher.
  • Turn heat back on to medium and place pot over burner, add the butter, heavy cream and buttermilk.  Slowly stir until all has been absorbed then add the fresh chopped rosemary, stir to combine.
  • Taste the potatoes and add additional salt and heavy cream as needed to adjust seasoning and consistency.
  • Place leftovers into appropriate size Tupperware and place in refrigerator uncovered until cold. 
  • Place lid on Tupperware, potatoes should be good to reheat for up to 5 days if cooled properly.