Best 2 Smashed Cheesy Potatoes Recipes

Indulge in the culinary delight of Smashed Cheesy Potatoes, an irresistible dish that tantalizes taste buds with its creamy, cheesy goodness. This delectable side dish combines the comforting flavors of roasted potatoes with a rich and flavorful cheese sauce, creating a symphony of textures and flavors that will elevate any meal. Whether you're seeking a hearty and satisfying side for a special occasion or a comforting addition to your weeknight dinner, these Smashed Cheesy Potatoes are sure to satisfy. With three variations to choose from, including a classic cheddar cheese sauce, a tangy blue cheese sauce, and a spicy pepper jack cheese sauce, there's a perfect recipe for every palate. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY SMASHED POTATOES

Cheesy Smashed Potatoes image

Age group: 12 to 16 years Skill level: intermediate

Provided by Rachael Ray : Food Network

Categories side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 to 2 1/4 pounds baby Yukon gold potatoes
1/4 cup sour cream
2 cups shredded Cheddar
3 tablespoons chives, chopped or snipped
Salt and black pepper

Steps:

Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

SMASHED CHEESY POTATOES

Smashed Cheesy Potatoes image

You will love these cheesy smashed baby Yukon Gold potatoes.

Provided by Six Sisters Stuff

Number Of Ingredients 9

Ingredients

2 pounds Mini Golden Yukon Potatoes
3 tablespoons butter
1/4 teaspoon black pepper
3 cloves garlic, minced
1 teaspoon Old Bay Seasoning
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons chives, chopped (I used dried chives)
1 cup Colby Jack cheese, shredded

Steps:

Rinse and gently scrub potatoes. Cook the potatoes in boiling water until fork tender, about 15 to 20 minutes.
Heat oven to 450 degrees.
While the potatoes are boiling, in a small mixing bowl combine the butter, black pepper, garlic and Old Bay Seasoning. Microwave until butter is melted and mix together well.
Drain the potatoes and gently pat dry.
Mix the olive oil and salt and pepper in a medium sized bowl. Roll each potato in the olive oil mixture until completely coated.
Place the potatoes on a rimmed cookie sheet and gently flatten with the bottom of a drinking glass.
With a pastry brush coat each smashed potato with the butter mixture.
Bake for about 5 minutes. Then pull out of oven and top all of the potatoes using 1 tablespoon of chives. Then sprinkle cheese over all the potatoes, then sprinkle the other tablespoon of chives evenly over the potatoes.
Bake in the oven for another 5 to 6 minutes.

Tips:

Yukon Gold potatoes are the best choice for this recipe, as they hold their shape well and have a creamy texture.
Use a large pot to boil the potatoes, so that they have plenty of room to cook evenly.
Do not overcook the potatoes, or they will become mushy.
Use a potato masher to smash the potatoes until they are smooth, but still have some texture.
Add the cheese, butter, and milk to the potatoes while they are still hot, so that they melt and combine easily.
Season the potatoes with salt, pepper, and garlic powder to taste.
Serve the potatoes immediately, while they are still hot and cheesy.

Conclusion:

Smashed cheesy potatoes are a delicious and easy side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal, a potluck, or a holiday gathering. With just a few simple ingredients and a little bit of time, you can make this dish that is sure to be a hit.