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Restaurant style smashed potatoes are a fun twist on classic mashed potatoes. They are creamy inside and crispy outside. This dish uses baby Yukon gold potatoes, which are rich and buttery. You can find them on many restaurant menus.

Restaurant Style Smashed Potatoes

Elevate your meals with this easy and flavorful restaurant-style smashed potatoes recipe! Enjoy their crispy edges and creamy center that make them a perfect side dish for any occasion. Simple to prepare, these smashed potatoes can be customized with your favorite toppings and flavors. Discover the step-by-step guide to create a dish everyone will rave about. Click through to explore the full recipe and impress your guests!
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Ingredients
  

2 lbs baby Yukon gold potatoes

4 tablespoons unsalted butter, melted

1/2 cup heavy cream

1/3 cup grated Parmesan cheese

4 cloves garlic, minced

2 tablespoons fresh chives, finely chopped

Salt and pepper to taste

1/2 teaspoon smoked paprika (optional for a smoky flavor)

Extra chives for garnish

Instructions
 

Prepare Potatoes: Place the baby Yukon gold potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

    Drain and Dry: Drain the potatoes and let them sit in the pot for a couple of minutes to steam off excess moisture. This step is crucial for getting crispy edges.

      Smash the Potatoes: On a baking sheet lined with parchment paper, place the potatoes evenly spaced apart. Using the bottom of a glass or a potato masher, gently smash each potato until they are flattened but still hold their shape (about 1/2 inch thick).

        Prepare the Garlic Butter: In a small bowl, mix the melted butter with minced garlic and smoked paprika. Brush the garlic butter generously over the smashed potatoes.

          Season: Sprinkle with salt and pepper to taste and add half of the grated Parmesan on top of the potatoes.

            Bake: Preheat your oven to 425°F (220°C). Bake the smashed potatoes for about 25-30 minutes or until golden brown and crispy on the edges.

              Finish with Cream and Cheese: Take out the potatoes, drizzle the heavy cream over them, and sprinkle with the remaining Parmesan cheese. Return to the oven for an additional 5 minutes to melt the cheese.

                Garnish and Serve: Remove from the oven, top with chopped chives, and serve immediately while hot and crispy.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4