This my favorite way to eat mashed potatoes. Chunky, full of flavor, and slathered in an herb compound butter. This dish isn’t for anyone who’s watching their waistline, but hey, it’s the holidays, so everything in moderation, right? If you want to have smooth mashed potatoes, that’s definitely an option by using a potato ricer but I prefer leaving chunks of potato in mine, so I just use a regular masher. Whatever is clever!

These potatoes are packed with flavor due to aromatics used during boiling the potatoes prior to smashing. And the steeping liquid used? Just strain as you pour over the hot potatoes and smash away. I always make a little extra of the liquid in case you want to moisten up any leftover potatoes the next day. Let’s get cooking!

Smashed Yukon Gold Potatoes

Cook time: ~45 minutes

Serves: 10-12

1 bag yukon gold potatoes, quartered

4-5 garlic cloves, whole

2-3 large bay leaves

Handful black peppercorns

4 green onion stalks, halved

Steeping Liquid:

1/2 cup heavy cream

1/2 cup half and half

1/4 cup water

1 stick butter, unsalted

Kosher salt, to taste

Black pepper, to taste

3-4 sprigs fresh thyme, whole

1 sprig fresh rosemary, whole

2-3 tablespoons of compound butter, set aside for serving

In a large stockpot full of cold water, bring the Yukon gold potatoes, garlic cloves, peppercorns, and green onions to a boil. Always start with cold water when boiling potatoes so they cook evenly. Boil the potatoes until they’re tender when pierced with a fork or knife, which normally takes about 15 to 20 minutes.

While the potatoes are coming to a boil, in a medium saucepan combine the steeping liquid together and bring to a slight simmer over medium heat. You don’t want to cream to boil over but just enough until you get some bubbles going here and there. Turn the heat down low and keep warm until the potatoes are finished cooking.

When the potatoes are tender, strain them from the water and add them back to the same pot to stay warm. Then, with a small hand strainer, pour the cream and butter mixture over the potatoes in small increments, smashing until you get the desired consistency you want. You may not use all of it, I was left with about 1 cup of liquid that I store in a plastic deli container for the next day to liven up leftovers.

Before serving, top with 2 to 3 tablespoons of the softened compound butter on the smashed potatoes and stir a bit in order to spread out the fresh herbs. Enjoy the potatoes with your favorite gravy or solo with the rest of your meal.

¡Buen provecho!