With simple ingredients these Cheesy Smashed Potatoes can become the perfect side or appetizer for any and all occasions.
Does anyone else have an super secret obsession with potatoes? I mean, they are just so good in all their forms.
These Cheesy Smashed Potatoes are one of my ultimate favorites because they are simple and they have cheese.
I mean I may also have a slight cheese obsession as well. These make a great side dish or even an appetizer.
You can really be the one to choose how you want to serve them, but we love them dipped in sour cream regardless.
These Cheesy Smashed Potatoes are perfect for any occasion and a recipe that is great to make all year long.
If you’ve been wanting that simple potato recipe with a little twist, then you absolutely need to add this to your must make menu.
Some of my other favorite potato recipes we have on our site include: Potato Croquettes, Copycat KFC Potato Wedges and Cracker Barrel Hashbrown Casserole.
WHY THIS RECIPE WORKS:
- Minimal and easy ingredients help these come together in no time.
- Easily double this recipe to make more (they do go fast).
- Add ingredients to your liking for the topping.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Baby potatoes (I used Baby Gold but red would work too)
Olive oil
Salt
Garlic powder
Onion powder
Black pepper
Monterey Jack cheese
Colby cheese, shredded
Fresh parsley, for topping
Sour cream, for serving
HOW TO MAKE CHEESY SMASHED POTATOES, STEP BY STEP:
- Boil potatoes in salted water in a large pot for 15-17 minutes or until tender, but not too soft. Drain and set aside.
- Line a baking sheet with parchment paper and grease with 1 tablespoon olive oil.
- Preheat oven to 425 degrees F.
- Arrange potatoes onto prepared baking sheet. Using a potato masher, fork, or bottom of heavy glass to smash potatoes until they begin to split and flatten but remain whole.
- Brush smashed potatoes with 1 tablespoon olive oil.
- Season potatoes with salt, garlic powder, onion powder, and ground pepper.
- Bake for 25 minutes or until golden brown.
- Brush with remaining 1 tablespoon of olive oil, then top with shredded cheeses.
- Bake for an additional 5-6 minutes or until cheese is just beginning to bubble.
- Top with chopped parsley and serve with sour cream if desired.
DO I HAVE TO USE BABY POTATOES?
Yes, you are wanting to use smaller potatoes for this recipe. You do not want to use larger potatoes such as baking ones.
The baby potatoes make them easy to cook, smash and eat as they are intended to. Cutting larger potatoes will also make them fall apart more easily.
CAN I USE ANOTHER TYPE OF POTATOES?
Yes, but as long as they are baby potatoes. We used baby gold for these, you can also use baby red, a fresh medley or even a herb one.
WHAT OTHER CHEESE WORKS WELL WITH THIS RECIPE?
This really depends on what flavor you are looking for, various cheeses can be used. We used Monterey Jack and Colby, others that you can use include:
- Mozzarella
- Cheddar
- Cheddar Jack
- Pepper Jack
- Gruyere
- Muenster
It really depends on what you like, and also combining different cheeses really makes a great flavor profile.
WHAT IS THE BEST WAY TO SMASH THE POTATOES?
There are various ways to smash them to really get the size or thickness you are wanting.
We use either a fork, potato masher or a bottom of a glass, use what is on hand but make sure they do still stick together.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 4 days.
They can also be frozen, place in a freezer container or bag and they will keep for up to 2 months.
To defrost, remove to the refrigerator until thawed, to reheat you can use a preheated 400 degree F oven, in the microwave on high, or in an air fryer until heated through.
TIPS AND TRICKS:
- Easily double this recipe to serve more people.
- This can be a side dish or an appetizer.
- Switch out your cheeses for a different flavor, see some ideas above.
- Add other toppings such as bacon, green onions, peppers etc.
- Make sure you are using baby potatoes, other varieties can be used, see above for some options.
- The best way to smash these is with a fork, potato masher or the bottom of a cup.
- You can opt not to do cheese on these if you do not want cheese.
When it comes to an easy and tasty dish that can serve multiple purposes, you cannot go wrong with these Cheesy Smashed Potatoes.
If you like this recipe you might also like:
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Cheesy Smashed Potatoes
Ingredients
- 1 ½ pounds baby potatoes washed and dried (I used Baby Gold but red would work too)
- 3 Tablespoons olive oil divided
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 cup Monterey Jack cheese shredded
- 1 cup Colby cheese shredded
- 2-3 Tablespoons fresh parsley chopped
- Sour cream for serving
Instructions
- Boil potatoes in salted water in a large pot for 15-17 minutes or until tender, but not too soft. Drain and set aside.
- Line a baking sheet with parchment paper and grease with 1 tablespoon olive oil.
- Preheat oven to 425 degrees F.
- Arrange potatoes onto prepared baking sheet. Using a potato masher, fork, or bottom of heavy glass to smash potatoes until they begin to split and flatten but remain whole.
- Brush smashed potatoes with 1 tablespoon olive oil.
- Season potatoes with salt, garlic powder, onion powder, and ground pepper.
- Bake for 25 minutes or until golden brown.
- Brush with remaining 1 tablespoon of olive oil, then top with shredded cheeses.
- Bake for an additional 5-6 minutes or until cheese is just beginning to bubble.
- Top with chopped parsley and serve with sour cream if desired.
Notes
- Sour cream is not included in the nutritional value.
- Easily double this recipe to serve more people.
- This can be a side dish or an appetizer.
- Switch out your cheeses for a different flavor, see some ideas above.
- Add other toppings such as bacon, green onions, peppers etc.
- Make sure you are using baby potatoes, other varieties can be used, see above for some options.
- The best way to smash these is with a fork, potato masher or the bottom of a cup.
- You can opt not to do cheese on these if you do not want cheese.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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