Creamy Stovetop Smashed Potatoes

  • Author: kate jones


If you think mashed potatoes are only for special occasions, think again! These delicious rustic Creamy Stovetop Smashed Potatoes take a fraction of the time (and the dirty dishes)!



1 1/2 pounds baby yellow, white, or red potatoes
34 tablespoons butter
Buttermilk or milk (amount depends on preference, but most likely 1/4-1/2 cup)
Salt and pepper to taste
Mix-ins (as desired–see notes below)


Rinse the potatoes (if necessary–some come pre-washed) and place in a large pot. Cover the potatoes with cold water 1″ past the tops of the potatoes. Add a generous pinch of salt. Bring the pot to a boil and cook for 15-20 minutes or until the potatoes are easily broken apart with a fork (if you undercook the potatoes, they’ll be pasty and gross. It’s hard to overcook them.)

Drain the potatoes and then transfer back to the pot. Add 3-4 tablespoons of butter and begin mashing with the back of a fork to incorporate the butter. When the potatoes are semi-mashed and the butter has been worked into the potatoes, add the buttermilk or milk, a little at a time, until the desired texture and consistency is reached. Season with salt and pepper. If desired, add desired mix-ins–chopped garlic, green onions, grated cheddar cheese, Parmesan cheese, bacon bits, chives, and rosemary (not all at once) are great options! See notes below for flavor combination ideas.



Loaded Potato

  • Use buttermilk instead of milk
  • Chopped bacon
  • Chopped green onions
  • Grated cheddar cheese


  • 3-4 cloves minced garlic
  • Chopped rosemary or chives
  • Freshly shredded parmesan cheese