Smashed Rosemary and Garlic Potatoes

25 minutes Total Time
10 minutes to prep
15 minutes to rise
6 servings

This is a lightened version of Cook's Country recipe. I am positive using 6 tablespoons of butter makes this even more delicious, but I have found 2 tablespoons enough. I also use rosemary because that is a herb I usually have on hand. 

Adapted From: Cook's Country

Many herbs will work in this recipe, and you can use more butter if you want. 



  • Gather and prep ingredients.
    Step 0
  • Put potatoes in a large saucepan or Dutch oven. Cover with water until the water is 1" higher than potatoes. Add salt to the water. Bring to a boil.
    Step 1
  • Once the water is boiling, reduce the heat so it remains at a simmer. Cook until potatoes are tender. A knife will slip in and out easily at this point. This can take around 20 minutes, depending on the size of your potatoes.
    Step 2
  • Drain the potatoes in a colander.
    Step 3
  • Add butter to empty pan and melt over low heat.
    Step 4
  • Add the garlic, pepper, and rosemary to the butter. Stir for about 30 seconds to cook the garlic.
    Step 5
  • Return the potatoes to the pan. Smash the potatoes gently with a large spoon or a potato masher. Stir as you go, to distribute the butter mixture. I like to keep large bit sized chunks of potatoes.
    Step 6
  • Serve. Leftovers keep well in the refrigerator for a few days. You may want to add a little salt and a bit more butter when reheating.
    Step 7

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