1/5 Photos of Crash Hot Potatoes
Courtesy of Pioneer Woman, who got the recipe courtesy of Trish! I have made these several times now and the most important thing is to be sure to boil your potatoes all the way so they smash easily. I recently tried them using Golden Baby Dutch potatoes and they were absolutely delicious. Baby Dutch potatoes are super super creamy, so if you don't like that texture, I wouldn't recommend them. They are yummy using red potatoes too. You can't go wrong with this one! I also use olive oil spray on the tops rather than drizzling, just to cut down the fat content.
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Units: US | Metric
- 1Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
- 2Drizzle sheet pan generously with olive oil.
- 3Place tender potatoes on sheet pan, leaving plenty of room between each potato.
- 4With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
- 5Brush tops of mashed potatoes with olive oil.
- 6Sprinkle with salt, pepper and herbs.
- 7Bake in 450 degree oven for 20-25 minutes or until golden brown.
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Nutritional Facts for Crash Hot Potatoes
Serving Size: 1 (340 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 261.8
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 20.4 mg
- Total Carbohydrate 59.4 g
- Dietary Fiber 7.4 g
- Sugars 2.6 g
- Protein 6.8 g