Best Cheesy Smashed Potatoes Recipes

CHEESY SMASHED POTATOES

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

CRISPY CHEESY SMASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
• Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
• Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
• Top with green onions and serve.

CHEESY SMASHED POTATOES & CAULIFLOWER

Steps:

• Place potatoes and cauliflower in large saucepan with enough water to cover.
• Bring to a boil over high heat.
• Simmer 20 minutes, or until vegetables are tender.
• Drain and return to pan.
• Add sour cream and mash until light and fluffy.
• Stir in cheese.
• Serve.

SMASHED CHEESY POTATOES

Steps:

• Rinse and gently scrub potatoes. Cook the potatoes in boiling water until fork tender, about 15 to 20 minutes.
• Heat oven to 450 degrees.
• While the potatoes are boiling, in a small mixing bowl combine the butter, black pepper, garlic and Old Bay Seasoning. Microwave until butter is melted and mix together well.
• Drain the potatoes and gently pat dry.
• Mix the olive oil and salt and pepper in a medium sized bowl. Roll each potato in the olive oil mixture until completely coated.
• Place the potatoes on a rimmed cookie sheet and gently flatten with the bottom of a drinking glass.
• With a pastry brush coat each smashed potato with the butter mixture.
• Bake for about 5 minutes. Then pull out of oven and top all of the potatoes using 1 tablespoon of chives. Then sprinkle cheese over all the potatoes, then sprinkle the other tablespoon of chives evenly over the potatoes.
• Bake in the oven for another 5 to 6 minutes.

CHEESY SMASHED POTATOES & CAULIFLOWER

Steps:

• Place potatoes and fresh cauliflower florets in a pot and cover with water (if using frozen florets, don't add them yet!).
• Bring to a boil on high heat. Reduce heat to medium and simmer 20 minutes or until vegetables are tender (if using frozen cauliflower, add them 10-15 minutes into cooking time).
• Drain vegetables and return to pan. Add sour cream and mash until vegetable mixture is light and fluffy. Stir in cheese until it melts.

CREAM-CHEESY GARLIC SMASHED POTATOES

Steps:

• Cook potatoes and garlic in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
• Return potatoes and garlic to pan; mash lightly with cream cheese and milk. Add peppers; mash just until blended. Spoon into serving bowl.
• Top with cheese.

CHEESY SMASHED POTATOES

Steps:

• Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return vegetables to pan.
• Add sour cream; mash until vegetable mixture is fluffy and ingredients are well blended.
• Stir in cheese.

CHEESY PARMESAN SMASHED POTATOES

Steps:

• Preheat oven to 450° F. Line a sheet pan with parchment and set aside.
• Place potatoes in a large pot of salted water. Boil potatoes just until fork-tender and the skin is just beginning to split, about 10 minutes. Drain the potatoes and let them dry in a colander for 5 minutes.
• In a small bowl combine melted butter, garlic powder, and dill weed.
• Spread the potatoes evenly on the prepared sheet pan, use a potato masher or heavy-bottom glass to gently smash each potato to about 1/2-inch thickness.
• Drizzle each potato with butter mixture. Sprinkle with salt and pepper and spray with a little spray or drizzle of olive oil. Place the pan of potatoes in the preheated oven for about 10-15 minutes. Remove the pan from the oven, sprinkle potatoes with Parmesan and return to the oven until the cheese is melted. *You can turn the oven to broil for just a few minutes if you would like the more crispy on the edges, but be sure to keep a close eye on them
• To serve, season with a little extra salt, Parmesan, and fresh parsley, if desired.

NIF'S CHEESY GARLICKY SMASHED POTATOES (BBQ OR OVEN)

Steps:

• Poke holes with a fork in the potatoes and microwave until cooked through.
• Meanwhile, lay out 4 large pieces of tin foil. I always use the nonstick kind but you can use nonstick spray.
• Stir garlic into melted butter.
• When the potatoes are done cooking, place 1 on a piece of foil. With the side of a mallet or with a rolling pin, smash the potato! Not too hard, or you will redecorate your kitchen but hard enough to make it about 1" thick.
• Spoon on 1/4 of the garlic butter, sprinkle with seasoning salt and sprinkle with 1/4 cup of cheese.
• Fold foil over the potato, enough to completely wrap it up.
• Repeat steps 5 and 6 with the remaining potatoes.
• Place foil wrapped potatoes over low heat on the BBQ. I find it hard to list a cooking time because grills cook at such different speeds. You might want this to end up crunchy on the bottom or just heated through. You decide! Just take a peek ever few minutes.
• If you have other items on the grill that you are waiting for, you can put the potatoes on the top grate. They also stay hot for quite some time.
• If you're cooking these in the oven, I wouldn't put them in there for any temperatures higher that 375°F Take a peek after 10 minutes and remove when you see how you like them done.

CHEESY SMASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and salt generously. Cover and bring to a boil over high heat. Cook until fork-tender, 20 to 30 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Return the potatoes to the pot and let dry in the still-hot pot, about 2 minutes.
• Meanwhile, in a small saucepan set over low heat, melt the butter. Stir in the half-and-half.
• Add the butter mixture and cream cheese to the potatoes. Season with salt and pepper. Smash with a potato masher or large fork. If the potatoes seem too thick, add some of the reserved cooking water, 1 tablespoon at a time. Taste and add more salt and pepper, if needed. Serve warm.