Smashed Potatoes with Cheese and Chipotle Sour Cream

Smashed potatoes are a beautiful thing. But smashed potatoes with cheese? What could be better?

Don't answer that...I'll tell you: smashed potatoes with cheese AND chipotle sour cream! Here's a must-have recipe for your new favorite vegetarian side dish that no one at the table will be able to resist. So, grab your spuds and let's get started!

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What are smashed potatoes?

Smashed potatoes are a hybrid of mashed potatoes and boiled potatoes. They are totally mashed, but they're "smashed" so they're a nice middle ground between super soft mashed potatoes and firmer boiled potatoes.

You first boil the potatoes until they're fork tender. Then, you place them on a baking sheet and "smash" (the most gentle smash you can imagine!) the potatoes until the top opens up. Then you can add cheese, butter, or your other favorite toppings.

The great thing about smashed potatoes is the smashed edges give you the smooth goodness of boiled potatoes along with crispy edges that are hard to beat.

Are smashed potatoes the same as mashed potatoes?

How to make the best smashed potatoes 

You make the best smashed potatoes by adding cheese, if you ask me!

But beyond that, it comes down to choosing the right potatoes, using lots of butter and herbs, and boiling them to just the right tenderness.

How do you know when potatoes are ready to be smashed?

Speaking of the right amount of tenderness, this is how you know when potatoes are ready to be smashed! Once you've boiled them, you'll test them with a fork. They're ready to be smashed when the fork goes easily in and out of the potato, but that the potatoes aren't so tender they completely fall apart on you. 

Ingredients 

• Small/medium yellow potatoes (that fit in the palm of your hand)
• Shredded cheese (shred it yourself! Do not buy pre-shredded cheese for this. Here's why)
• Butter
• Olive oil (spray works best)
• Fresh chives
• Minced garlic
• Lots of salt and pepper

For the chipotle sour cream

• Chipotles in adobo
• Mayonnaise
• Sour cream
• Lemon OR lime juice
• Honey OR maple syrup
• Olive oil
• Garlic

Smashed Potatoes with Cheese and Chipotle Sour Cream

Other recipes with chipotle peppers in adobo sauce

Don't let those extra chipotle peppers or the adobo sauce go to waste! Here are some other recipes to help you use them up. (You can also pour the remainder into a Ziploc bag, flatten it, and freeze it. Then it's easy to just break off what you need next time you're cooking with them)

• CHEESY CHIPOTLE TORTILLA LENTIL SKILLET
• CHIPOTLE MAC AND CHEESE WITH CORNFLAKE TOPPING
• CREAMY CHIPOTLE PASTA WITH SPINACH

📖 Recipe

Chelsea Kram of XO&So

Smashed Potatoes with Cheese and Chipotle Sour Cream

These smashed potatoes with cheese are drizzled with chipotle sour cream for the ultimate vegetarian side dish!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 4

Calories: 522

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Smashed Potatoes with Cheese

• 1 kg small/medium yellow potatoes I use about nine each time
• ¾ cup cheddar cheese shredded
• 3 tablespoon butter melted
• 1 tablespoon fresh chives chopped
• 2 teaspoon garlic minced
• olive oil
• salt and pepper don't skimp on the salt!

For the Chipotle Sour Cream

• ½ cup sour cream
• ¼ cup mayo
• 1 clove garlic about one tsp
• 1 squirt lemon OR lime juice
• 1 chipotle pepper in adobo sauce
• 1 teaspoon olive oil
• 1 teaspoon honey or maple syrup
• salt and pepper

Equipment

• Food processor

Method

 

For the Smashed Potatoes with Cheese

1. Wash the potatoes. Boil in a large pot of very salty water for 20-30 minutes, until fork tender. (See notes)
2. Preheat oven to 400ºF.
3. Drain the potatoes and let them sit and steam for five minutes.
4. Lightly grease a large baking sheet with olive oil.
5. Place each potato on the baking sheet, and gently "smash" the potatoes with the bottom of a glass or a similar object. (See notes)
   
6. Melt 3 tbsp. of butter in the microwave. Add chopped chives, 2 tsp. of minced garlic, and generous pinches of salt and pepper. Stir, and brush on each smashed potato.

   Spray each smashed potato with a quick shot of olive oil. Or, brush it on the edges as well if you don't have the spray.
   
7. Bake the potatoes for 25 minutes.
8. Remove the potatoes from the oven and sprinkle the cheese over each smashed potato.
   
9. Return the smashed potatoes with cheese to the oven and bake for another 5-10 minutes, or until the cheese is melted and the potatoes are crisped to your liking.
   
10. Drizzle the chipotle sour cream over each potato. Serve hot and enjoy!

For the Chipotle Sour Cream

1. In the base of a small food processor, add mayonnaise, sour cream, a chipotle pepper from a can of chipotles in adobo, a squirt of lemon or lime juice, garlic, olive oil, salt and pepper, and honey OR maple syrup.
   
2. Combine until smooth.

Nutrition

Calories: 522kcalCarbohydrates: 47gProtein: 11gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 66mgSodium: 260mgPotassium: 1131mgFiber: 6gSugar: 5gVitamin A: 701IUVitamin C: 51mgCalcium: 223mgIron: 2mg

Notes

The time it takes to boil the potatoes until fork tender will vary depending on their size. You want the potatoes to be tender enough to easily stick a fork into, but not so tender they fall apart. Keep an eye on them and test them as you boil!

If you prefer crispier potatoes, you can smash them flatter (but they might fall apart a bit more this way—they'll still taste great, though!). Or, for fluffier potatoes, just smash them a little bit. 

Please note, cook times can vary depending on the size of your potato. Just keep an eye on the potatoes will they cook and test them to ensure they're cooked how you like them. 

Tried this recipe?

Let us know how it was!

I sure hope you love these as much as I do!

XO,

Chelsea

By the way, I have a new page on my site with a bunch of helpful links. It has links to my social profiles, LTK, Amazon Storefront, etc. There's NO pressure to shop from any of these links. But if you're curious about the products I use, etc., that's where you'll find them. As always, I appreciate your support SO much!

About Chelsea Kram & XO&So

Hi! I'm Chelsea, and I'm the Canadian food blogger behind all of the XO&So vegetarian comfort food recipes. Click here to get to know more about me.

If you'd like to fuel me with a coffee, here's the link to buy one for me. (Never expected, ALWAYS appreciated!)

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