Holiday Smashed Potatoes

Mashed potatoes are great, but these smashed potatoes are even easier to make! With the skins left on, all it takes is a butter and leek mixture mixed with cream cheese and sour cream to make these the perfect holiday side dish!

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INGREDIENTS

- 5 lb red potatoes, scrubbed and dried
- 8 tbsp butter
- 2 cups chopped leek (about 1 large leek)
- 1 1/2 tsp salt
- 1 tbsp minced garlic
- 2 sprigs rosemary
- 1 cup sour cream
- 8 oz cream cheese
- 2 tsp salt
- 4 oz fresh Parmesan cheese, grated

INSTRUCTIONS

- Cut the potatoes into 2-inch pieces and place them in an 8-quart stockpot. Cover with water. Bring to a boil and reduce to a simmer. Watch closely so the water does not boil over. Cook until the potatoes are fully cooked and a knife inserted meets no resistance, 18-25 minutes. Remove from the heat and drain the water from the potatoes.

- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the leeks, salt, and one sprig of rosemary. Saute until the leeks are softened and beginning to brown slightly, 12-15 minutes. Add the garlic and saute until fragrant, 1 minute. Remove from the heat and set aside.

- Return the drained potatoes to the stockpot and stir, using a potato masher, to start breaking them down. Mash until the potatoes are evenly combined and there are no large lumps. Small lumps are fine and are part of the rustic component of this recipe.

- Once the potatoes are mashed, add the sour cream and cream cheese. Mash and stir until they are combined. Remove the rosemary spring from the leek mixture and add the leeks, garlic, and butter into the potatoes. Mince the remaining spring of rosemary and add 1 tbsp with the remaining 2 tsp salt and 3 ounces of grated Parmesan cheese. Stir to combine and pour into a buttered 9×13 baking dish. Spring with the remaining Parmesan cheese.

- If making a day ahead, cover and store in the refrigerator. To bake, remove from the refrigerator one hour before baking to bring to room temperature. Preheat oven to 375°F and bake until warmed through and the Parmesan is browned. Note: Baking right after preparing will take 15 minutes, while baking from the day before will take 45 minutes.

#sidedish #Christmas #potatoes

[wendyallen]

I’m going to make this for our Christmas brunch.. serve with bacon, sausage.. scrambled eggs, and waffles with Strawberries!!!

[mm-ytsf]

whenever the camera ventures between the counter and the stove i find myself hoping to see the dog 😀

[lizrehrauer]

You’re right about saving that potato water. I always make gravy with it; it’s been my secret ingredient for years. Thanks for the video. These are so much better than mashed potatoes or potato gratin.

[courageousmisfits]

Kaleb, your recipes are always fantastic and I learn some good techniques too!! Thank you!!!

[findmysoulgarden]

Oooo Kaleb!!! I noticed the nuts and nut cracker on your counter...it brings back memories of my dad...no holiday would be complete without them... can't wait to try this recipe... Love leeks and rosemary...have a great weekend!!!

[tinameech]

I made this for our new yeas eve dinner, it was absolutely delicious! Seriously my family are the pickiest and everyone loved it!

[gardenloveinthemountains]

OMG this looks so delicious!! I love potato with skin in any dish…Thank you for this recipe especially using leeks instead of onions! Wonderful 😋…I love mashed potatoes with mascarpone as well…Can’t wait to try this recipe for a Sunday night dinner…

[LitlPoot]

yum, YuM, YUM !!!! this dish sounds absolutely delicious. I with ya on the skins - I always leave the skins on - whether boiled or baked - the skin is the most nutritious part of the potato. And I love the idea of using leeks instead of onion - brilliant !!! thanks ever so much for sharing. No worries about the bit that fell on the floor - I saw Nothing - haha !!!

[Secret-kw]

I saw so many YouTube cook, he is best, so efficient and easy to follow, love his way to share how he cooks!

[leannefizzard]

Oh Kaleb. Thanks for this. I can't wait to make it! We are in a mashed potato rut with my 13 year old. We always make them the same way with peeled potatoes. He watched your video with me and is now resolved to try a new version!! Thank God!! lol

[anitahadley]

I’m going to make these to go with the prime rib for Christmas. I’ve never cooked with leeks before but would love to try them. I may have to halve the recipe, these could be dangerous!

[diane]

What a wonderful recipe. Thanks so much! I’ll make this for Christmas 🎄

[mireillekang]

I love your videos. Just watching you teach us cooking is very calming, entertaining and so very useful. Thank you Caleb.

[jeffersashley]

Your on screen presentation and personality makes these videos

[ruthallen]

I’m going to make these for Thanksgiving this year. They look so good!

[cindyjohnson]

I love your videos. I had to look twice, but as a fellow Iowan, I saw you pop that floor-blessed piece of garlic right back on the chopping block. Kudos, Caleb!

[carolynclark]

This recipe sounds really delicious. I'll be making it for sure.

[daleneparker]

Yummy, I love the idea of adding leaks.

[lgparker]

These look so tasty. I've used sour cream and leeks and even rosemary in my mash but never cream cheese. These are being cooked for dinner tonight; yummy.

[lucybeme]

I must admit, I had never eaten a leek until I made one of your recipes. I am hooked, leeks taste wonderfully. I add them to soups, quiche and many other dishes. I will now try them on smashed potatoes. Why am I watching this video 10:30 at night? I cannot make these at this hour but I really want to. Thank you