Smashed Potatoes

"Chunky, garlicky version of mashed potatoes. Good with steaks."
photo by a user photo by a user
Ready In:


  • 1 14 lbs red potatoes
  • 12 cup chopped onion
  • 2 cloves garlic, quartered
  • 13 cup milk
  • 2 teaspoons coarse ground mustard
  • 12 teaspoon salt
  • 14 teaspoon pepper


  • Cut potatoes into 1 inch cubes (do not peel).
  • Combine potatoes, onion and garlic in a medium saucepan.
  • Add enough water to cover; bring to a boil.
  • Reduce heat, cover and cook 20 minutes or until potatoes break apart easily when pierced with a fork.
  • Drain potatoes, and return to saucepan.
  • Add remaining ingredients and coarsely mash, leaving some potatoes in chunks.

Questions & Replies

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  1. These were pretty good. I made them for company and everyone agreed they did NOT like the taste of the ground mustard, though. I also found I had to use quite a bit more milk than was indicated and I also added a bunch of butter to the potatoes when I mashed them. I was very generous with the freshly ground pepper and everyone agreed it was a keeper, as long as I leave out the mustard next time. Thanks for the recipe!


“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
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