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5-Ingredient Baked Smashed Potatoes

  • Total Time: 2 hours 30 minutes
  • Yield: Serves 8


Buttery potatoes, mashed by hand to leave some texture, with just a few ingredients that enhance the wonderful potato flavor but are still decadent enough for a holiday. These can be made in advance and baked on the day you'd like to serve them.


  • 4 pounds yukon gold potatoes
  • salt and pepper
  • 3 sticks butter
  • 3 cups half and half
  • 1 clove garlic, minced
  • snipped chives or sliced scallions, for garnish


  1. Place the whole potatoes in a large pot. Fill the pot with water, covering the potatoes by 3 inches or more. Add 2 tablespoons of salt to the pot.
  2. Cover the pot and place it over high heat on the stove to bring the water to a boil. When the water boils, remove the lid and reduce the heat to medium-high to maintain a boil. Boil the potatoes for one hour until they are tender, then drain and let cool until you can handle them.
  3. Peel the potatoes with your fingers or a sharp knife and place them back in the pot. Add the butter, half and half, and minced garlic with 1 teaspoon salt and several grinds of pepper. Use a handheld masher to mash the potatoes into the half and half and melt the butter, stirring with a spoon as you go until the potatoes are smooth with some pieces of potatoes left.
  4. Taste the mixture and add more salt and pepper to your preference. Spread the potatoes in a large baking dish, about 9x13, and chill in the fridge for up to four days, or bake right away.
  5. Before serving, bake the potatoes uncovered at 350F until hot all the way through and slightly browned on top. Scatter chives over top and some extra salt and pepper if you'd like.
  6. Enjoy!