Decadent Smashed Potatoes!


The holidays are upon us and that calls for really special potatoes. This recipe is in my “Seasonal Favorites from The Organic Kitchen Cookbook: Autumn/Fall Edition” available here eBook for iPad, iTouch or iPhone.
This recipe is from a chapter in my book called “A Few of My Favorite Things” for a very good reason. Everything in this menu is amazing. That said, these decadent smashed potatoes are one of those side dishes I recommend eating only once or twice a year for special occasions, and you are about to see why…
Decadent Smashed Potatoes
Yep, that’s what I’m talking about! Baby rose potatoes, creme fraiche, butter, parmesan and half and half!

These potatoes should be chunky. I use a mixer to break them up leaving the skin on. The rosy potato skin makes this dish look really pretty.

And now for a little more color.

Creme Fraiche is a french sour cream that is creamier and sweeter than regular sour cream. And what would potatoes be without a little Maldon Flaked Sea Salt? Maldon is a chef’s salt that contains no iodine or chemicals to make it flow. We use it here at The OK instead of table salt in all our recipes. I even carry a little tin in my purse…yep I am a little spoiled! You can purchase it here.

Gorgeous, simple and delicious… now go run a few miles.

decadent smashed potatoes


The Recipe: Decadent Smashed Potatoes

You will need a mixer (<—mine) and sea salt (


Decadent Smashed Potatoes!
Prep time
Cook time
Total time
Recipe type: Holiday Side Dish
Cuisine: American
Serves: 8
  • Makes 6-8 servings
  • 3 lbs rose potatoes, skin
  • sea salt
  • 1 cup half and half
  • ½ stick butter
  • ½ cup creme fraiche or sour cream
  • ½ cup freshly grated Parmesan
  • ½ t freshly ground pepper (I love this pepper mill)
  • 1 T chopped chives
  1. Place potatoes and two pinches of salt in a pot of cold water, cover and bring to a boil. When water is boiling lower heat, and simmer till potatoes are tender (about 25-30 minutes). When potatoes are almost done, heat half and half and butter in a saucepan.
  2. Drain potatoes and place them in large bowl (if using a hand mixer) or in an electric mixer with a paddle attachment. Mix just long enough to break potatoes up. Add hot half and half/ butter mixture a little at a time while mixing on lowest speed. Add crème fraiche, chives and Parmesan cheese. Salt and pepper to taste.


Serve while hot and then run an extra 2 miles tomorrow!



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Post tags: potatoes, butter, chives, creme fraiche, half and half, smashed potatoes, parmesan, a few of my favorite things, holiday, holidays

8 thoughts on “Decadent Smashed Potatoes!

  1. Hi Linda,
    Thanks for posting your new series of classes. Looking forward to making your pork tenderloin this summer and hopefully winning one of your cookbooks!

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