Smash Potatoes Recipe

Grilled ribs and mashed potato dish

Smash Potatoes

Isn't mashed potatoes restricted to specific occasions such as Christmas or Thanksgiving? We'll grant you to eat these 15-minute mashed potatoes whenever you want because, honestly, you wouldn't even have to boil water to prepare them; plus, they go well with your grilled ribs.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 10 people
Calories 92 kcal


  • 6 large peeled russet potatoes
  • 4 tsp unsalted butter
  • Chopped fresh chives
  • Kosher salt
  • Black pepper
  • 1/2 cup half-and-half or whole milk


  • Place the potatoes in a medium-sized microwave-safe dish in a thin layer. Microwave it on high heat until you can easily puncture your potatoes with a fork (about 7-10 minutes).
  • Immediately smash the heated potatoes in the microwave-safe dish using a potato masher.
  • Decant the half-and-half over your potatoes and top with a dab of butter. Put the potatoes back in your microwave for about 1 minute to reheat. To mix, stir everything together thoroughly. Come back to the microwave for another 1 minute. Sprinkle it with salt to taste.
  • Cover firmly with the plastic wrap and keep inside your refrigerator for almost a day if made ahead. Microwave on high heat for 30 seconds until it's well warmed. Then, garnish with chives if desired.


  • Total Calories: 92 (for 151g)
  • Fat 
  • Saturated fat
  • Cholesterol
  • Protein
  • Calcium
  • Vitamin D
  • Iron
  • Carbohydrates
Keyword potatoes, ribs

About Me

Thanks for visiting my website. My name is Roger Lee, and I am a 30-year-old man with a hybrid blood of Chinese and Russian. I decided to set up this site to share with everyone my love and passion for open-air cuisine. It all started when my parents opened a restaurant and I had the chance of getting exposed to the art of outdoor cooking.
This website aims at sharing about my hobby, recipes, and tips for cooking to everyone. Try them out and tell me about your experience.

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