Ultimate Smashed Potatoes

Tired of the same old “mashed potatoes”? Sure, plain mashed potatoes are really good, easy to make and are actually a Sunday dinner staple at our house. But sometimes it’s fun to go the extra mile and turn the humble potato into the pinnacle of perfection; Ultimate Smashed Potatoes!

Don’t think, because they are “ultimate” these potatoes are difficult to make, because they are not.  All you need to do is a little bit of prep, then it is just a matter of smashing, adding and mixing. Nothing complicated at all.

This past Sunday, we were having a big turkey dinner and I made a sizable batch of these potatoes as part of our meal. One of the many things I love about a big Sunday dinner is having leftovers on Monday and I wanted to be certain there would be plenty of leftover potatoes!  Have I mentioned the only thing that could possibly make these potatoes even more delicious than they already are?  No? It’s the gravy! OK, enough about dinner, I’m starting to drool.

Ultimate Smashed Potatoes

When picking the right potatoes for this dish, I went with a mix of potatoes from The Little Potato Company.  I love the glorious jewel coloured potatoes offered and decided on the dramatic contrast of the Yellow Fingerlings and the Something Blue creamer potatoes.

Are you familiar with “creamer” potatoes?  I wasn’t until I read some information on the Little Potato Company website.

The food industry sizes potatoes into four main categories:

  • Large
  • Medium
  • Small
  • Creamer

These categories are based on their diameter size.  Creamers are a 3/4″ minimum and a 1  5/8″ maximum diameter, this ensures an even cooking time. They are often called the best and most delicious potatoes.

At The Little Potato Company, potato varieties are designed to grow only to the creamer size – even at full maturity. This is different from some other “little” potatoes on the market that are actually prematurely killed crops or off-grades. 

With The Little Potato Company you get their promise of:

  • Convenience: from bag to plate in 15 minutes with no washing or peeling required
  • Nutrition: better nutritional content than other popular side dishes.
  • A single serving contains:
    • More potassium than a banana
    • More fibre than pasta
    • 20% of your daily iron
    • No fat
    • No sodium
    • No cholesterol
    • 60 calories
  • Freshness: all natural, never processed, always fresh
  • Taste: delicious flavour, creamy texture make these potatoes legendary
  • Quality: it’s the number one concern
  • Variety: you’ll never get bored with the variety of offerings

I value the quality, freshness, taste, plate appeal, texture and convenience of these potatoes and really like that they are available across North America.  In fact, this is a Canadian company headquartered out of Edmonton, AB, and they operate out of two facilities, one in Edmonton, and one in Prince Edward Island.

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 I love the jewel colours of these potatoes, aren’t they beautiful!  They remind me of yellow diamonds and amethysts.

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This is the finished dish and they were DELICIOUS!  The next day we reheated the leftovers in the oven and they still tasted heavenly!

5.0 from 1 reviews
Ultimate Smashed Potatoes
  • 1.5 lbs The Little Potato Company Yellow Fingerlings Fresh Creamer Potatoes
  • 1.5 lbs The Little Potato Company Something Blue Fresh Creamer Potatoes
  • 1 head of garlic, roasted
  • 1½ cups grated cheddar cheese (I used a combination of white and yellow cheddar)
  • ½ cup butter, cut in thin slices
  • ½ cup whipping cream, warmed
  • 1 bay leaf
  • 1 tsp. finely chopped fresh rosemary
  • salt & pepper to taste
  1. Slice top off 1 head of garlic, place on aluminum foil, drizzle with olive oil, sprinkle with salt & pepper. Seal foil tightly and roast in 350 degree F. oven for 45 minutes.
  2. Put the potatoes (unpeeled) into a large pot, add the bay leaf, 2 teaspoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are knife tender, about 15-20 minutes.
  3. While potatoes are cooking, in a small saucepan, warm cream over low heat.
  4. Grate cheddar cheese.
  5. Drain potatoes and remove the bay leaf.
  6. Using a potato masher or a fork roughly mash hot potatoes
  7. Add slices of butter, stir gently to melt.
  8. Squeeze roasted garlic from head and into potatoes.
  9. Add grated cheddar, heated cream, finely chopped rosemary, stir gently to combine.
  10. Season to taste with salt & pepper

What is your favourite, go-to potato recipe?

If you have any questions, please don’t hesitate to ask and I will do my very best to answer them

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  1. Wayne Sanford says:

    Just found your blog and love it since I am originally from Nova Scotia…the Windsor area. Will be coming down (from the Toronto area) and travelling around with my sister and a friend leaving the first of July. Used to subscribe to Saltscapes years ago. I am now 75 years of age and it has been a long time away…this will be my last time down, I guess.

    • Oh…Wayne, don’t say that. 75 is the new 65, you’re not that old at all! I hope you have a fabulous trip this summer…shhh…don’t tell anyone, but Nova Scotia is actually my favourite maritime province!

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