Try this unique twist on the classic holiday staple for Thanksgiving! These smashed potatoes are sure to become a new family tradition. Simply roast until soft, then smash! Finish with your favorite toppings for a fun cross between baked and mashed potatoes. We recommend them with bacon, shallots and raclette, a cheese from Switzerland traditionally melted until browned and piping hot.

Add your favorite toppings

You can enjoy these smashed potatoes with any classic potato toppings. Chef Greg suggests bacon and cheese, shallots and herbs, but you can also add sour cream, chili, green onions, tomatoes or even salsa. If you are not a fan of raclette, you can use other melting cheeses, like cheddar or provolone.

How to smash them

There are two ways to squash them. Chef Greg suggests using either a meat mallet or a sheet pan. What you choose to reduce them to cracked, round disks needs to be heavy enough to easily smash them but still provide some control. The key to perfect smashed potatoes is not to over or under squash them.

What type of potato should I use?

Yukon gold and red potatoes work well for this recipe. You don’t want to use a potato that’s too large, like a russet potato, or too small, like a fingerling potato. A nice round potato is going to provide the best disk shape.

Smashed Potatoes with Raclette Cheese Recipe

Serves: 6
Difficulty: easy
Prep time: 10 min
Cook time: 40 min
Special tools: parchment paper, meat mallet

5 lb red or Yukon gold potatoes, washed and trimmed
1 t salt
1 t black pepper
3 T olive oil
¼ c butter, melted
6 oz Raclette or other melting cheese, crumbled
4 oz cooked bacon, chopped (8 oz raw)
4 oz shallots, sliced
10 sprigs lemon thyme, woody stems removed
12 sage leaves, roughly chopped, plus more for garnish
2 T chives, roughly chopped (optional)
1 t flake sea salt, as desired

Preheat oven to 350˚. Toss potatoes in salt, pepper and oil; transfer to sheet pan with parchment paper and roast until softened throughout, approx. 30 min. Remove from oven and place another sheet pan right-side-up, on top of potatoes. Firmly and evenly press sheet pan down all over, crushing hot potatoes into smashed pucks (they should still be individual piles, yet closely touching). Or, smash potatoes with meat mallet. Pour butter over potatoes and sprinkle with cheese. Return pan to oven and increase heat to broil 3 min, until cheese is melted. Add bacon and shallots and return to broiler for 2 min, until browned well. Transfer to serving dish and garnish with herbs and sea salt. Serve immediately.

If you like this recipe, you may also like our online recipes for Crispy Smashed Potato, Smoked Salmon and Crème Fraîche Bites, Twice Baked Potatoes or Braised Beef Short Ribs with Parsnip and Yukon Gold Mash.