Yukon Gold "Smashed" Potatoes

Yukon Gold Smashed Potatoes
Makes 6 – 8 servings

3 Pounds Yukon Gold Potatoes, baby size, if available
1 large or 2 small sprigs fresh rosemary, (or other fresh herb of your choice such as thyme or oregano)
2 or 3 cloves garlic, quartered
2 tsp salt
1 ounce cream cheese, softened
2 T unsalted butter, softened
2 T sour cream
Additional salt and pepper to taste


These delicious “smashed” potatoes have texture, (a few lumps), yet are creamy as well! They are not only delicious but are super easy and quick to make. Due to the thin skin on Yukon gold potatoes I totally recommend eating them with the peel on!

Scrub potatoes, and leave skins on. Twisty Tip – Potatoes can be scrubbed in the morning or the night before, so they are ready to go when you get home. If using baby sized potatoes, cut in half. If using large Yukon golds, cut in quarters or eighths. Place potatoes in large sauce pan and cover with water. Add rosemary or other herb, garlic and salt. Bring to boil and cook, partially covered, for approximately 12 minutes, or until potatoes are fork tender, stirring occasionally. Twisty Tip – Cooking time will vary depending on the age of the potatoes. So start checking them with a fork after around 10 minutes to see how they are progressing! Another Twisty Tip – Are you really in a hurry? Dice the potatoes in smaller pieces and cook for approximately 8 minutes, or until fork tender.
Drain potatoes in strainer or colander, remove rosemary stems, save the leaves; add back to potatoes. Save garlic pieces to smash with potatoes, as well.
Smash potatoes, garlic and rosemary with potato masher or fork. When I think of smashing, I think that most of the potatoes will be somewhat smooth, with some lumps present as well. “Smash” them to the consistency you like! Some like them lumpy/chunky, others not so much!
Gently stir in cream cheese, butter and sour cream. (If you didn’t have time to soften the butter and cream cheese, no worries!) Place them in the pot you cooked the potatoes in while you are draining the potatoes and they will warm up quickly!
Add salt and pepper to taste.
Garnish with minced fresh rosemary, chopped green onion or chives, if desired.

This dish is so easy and quick and goes with so many main dishes. It is good with beef, pork, chicken and fish . I love the rich flavor you get in such a short period of time. Flavoring (herbs and spices), can be adjusted to accompany your main course flavors. It is the perfect side dish, ready in 20 minutes and no potato peeling! Enjoy!