Description
These creamy and indulgent smashed potatoes feature sharp cheddar, crispy bacon, tangy sour cream, and fresh green onions for a show-stopping side dish that pairs perfectly with any main course.
Perfect for busy weeknights, holiday dinners, or meal prep, this recipe comes together in under 30 minutes and will have your family and friends coming back for seconds.
Ingredients
Scale
- 12 small yellow potatoes, about 750 g, peeled and quartered
- 2 tablespoons olive oil
- 150 g shredded cheddar, sharp cheddar works best for deeper flavor
- 6 bacon slices, cooked and crumbled
- 100 g sour cream, for extra creaminess and tang
- 3 green onions, sliced, for garnish and brightness
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings, fresh chives, butter, crispy fried onions
Instructions
- Prepare and boil: Place the quartered yellow potatoes in a large pot of cold salted water. Bring to a boil over high heat and cook for 15-18 minutes, until the potatoes are fork-tender and easily break apart.
- Drain thoroughly: Pour the potatoes into a colander and let them drain completely for 1-2 minutes to remove excess moisture, which keeps them fluffy.
- Mash to your texture: Return the warm potatoes to the pot and mash with a potato masher until you reach your desired consistency, creamy or slightly chunky.
- Fold in dairy: While the potatoes are still warm, stir in the sour cream and shredded cheddar, mixing until the cheese melts completely and creates a creamy sauce.
- Add seasonings: Sprinkle in the garlic powder, salt, and black pepper, stirring well to distribute the flavors evenly throughout.
- Mix in bacon: Gently fold in the crumbled bacon, reserving a handful for the top garnish if desired.
- Taste and adjust: Taste a spoonful and add more salt, pepper, or garlic powder if needed to suit your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes