Instant Pot Smashed Potatoes: Crispy, Buttery & Easy!
Effortless prep meets bold, customizable flavors for every gathering.
Instant Pot Smashed Potatoes: A Crispy and Easy Side Dish
If you love potatoes, chances are you’ve tried mashed and roasted versions—but smashed potatoes bring the best of both worlds: a crispy crust and a buttery, fluffy interior. Using your Instant Pot, these potatoes are easy to prepare and perfect for a family meal or entertaining guests. This guide walks you step-by-step through making Pioneer Woman-inspired Instant Pot Smashed Potatoes, alongside pro tips, variations, and FAQs for potato success every time.
Why Smashed Potatoes?
Smashed potatoes are beloved for their textural contrast. The boiling (or steaming) yields a tender center, and smashing the potatoes exposes surface area that gets delightfully crisp when baked or broiled. Unlike classic mashed potatoes, they’re not whipped smooth—instead, they’re pressed flat and roasted for maximum crunch, capturing butter and seasoning in every bite.
- Fast prep with Instant Pot: Potatoes steam quickly, saving time.
- No peeling required: Most recipes leave skins on for flavor and nutrition.
- Extra crispy: Smashing and baking ensures brittle edges with a fluffy inside.
- Versatile toppings: From herbed butter to cheese, the options are endless.
Choosing the Best Potatoes
For smashed potatoes, opt for varieties that hold their shape after cooking and have creamy interiors. According to experts, the best potatoes are:
- Red potatoes: Classic choice with thin skin and mild flavor.
- Yukon Gold potatoes: Buttery, slightly yellow flesh and good waxiness.
- Fingerling potatoes: Small and perfect for smashing, with naturally sweet flavor.
Look for small potatoes—about the size of a golf ball—for the ideal crunch-to-fluff ratio. Uniform sizes ensure even cooking.
Ingredients List
The following yields about 6 servings. You can scale up or down based on your needs:
| Ingredient | Amount | Notes |
|---|---|---|
| Red potatoes | 2 lbs | Golf ball size; unpeeled |
| Butter | 3 tbsp | Melted |
| Olive oil | 1 tbsp | For crispness |
| Salt | 1/2 tsp | Or to taste |
| Pepper | 1/2 tsp | Or to taste |
| Optional garnishes | N/A | Chives, cheese, bacon, sour cream, herbs |
Step-by-Step: Instant Pot Smashed Potatoes
Preparation
- Prep potatoes: Wash thoroughly; do not peel. Small and evenly sized potatoes cook best.
- Prepare tools: Gather a potato masher or a sturdy fork, sheet pan, baking spray, aluminum foil, and serving platter.
Cooking the Potatoes
- Pressure Cooking:
- Add potatoes and 1 cup water to Instant Pot.
- Seal the valve and cook at high pressure for 10 minutes.
- Once done, release pressure manually and drain potatoes. Ensure they are fork-tender.
- Alternative: Stovetop Method
- Add cleaned, unpeeled potatoes to a large pot and cover with water.
- Bring to a boil, reduce heat, and simmer for ~10 minutes until fork-tender.
Related: Crash Hot Potatoes Recipe
Smashing and Seasoning
- Preheat oven: To 425°F (218°C).
- Prepare pan: Spray a baking sheet with nonstick spray and line with foil.
- Smash potatoes: Place cooked potatoes on sheet pan, spacing evenly. Use masher or fork to gently press potatoes until about 1/2 inch thick—don’t flatten completely.
- Add fat: Melt butter and combine with olive oil. Brush generously over each potato.
- Season: Sprinkle with salt and pepper to taste. Add herbs if desired.
What others are reading
Baking and Crisping
- Bake potatoes for 20–25 minutes until golden and crispy around the edges.
- Monitor closely—cooking times may vary with potato variety and oven strength.
Serving Suggestions
Serve hot from the oven, either as-is or with your choice of creative toppings:
- Grated Parmesan, cheddar, or feta
- Fresh herbs: chives, dill, rosemary, thyme
- Dollops of sour cream or Greek yogurt
- Crispy bacon bits
- Cracked black pepper or smoked paprika
Tips for the Best Results
- Use hot potatoes: Smash while warm for fluffier texture.
- Don’t over-smash: Potatoes should retain some height for maximum fluff.
- Generous fat: More butter and oil yields crispier results.
- Experiment with toppings: Add cheese, herbs, or other garnishes after baking.
- Make ahead: Potatoes can be cooked and smashed ahead of time; bake just before serving for best crispness.
Flavor Variations
- Loaded Smashed Potatoes: Add bacon, cheddar, and sour cream for a loaded baked potato vibe.
- Herb & Garlic: Infuse butter-oil mixture with crushed garlic and chopped fresh herbs before brushing.
- Spicy: Sprinkle red chili flakes or smoked paprika onto potatoes before baking.
- Cheesy: Add shredded cheese five minutes before baking is complete for melty topping.
Make-Ahead and Storage
Smashed potatoes are best fresh but can be partly made in advance:
- Prep ahead: Cook and smash potatoes, cover, and refrigerate for up to 24 hours. Bake right before serving.
- Storing leftovers: Store baked potatoes in airtight container for up to 3 days. Reheat in oven for crispness.
- Freezing: Not recommended, as texture can become mealy.
Nutrition Information
| Serving Size | Calories | Fat | Carbs | Fiber | Protein |
|---|---|---|---|---|---|
| 1/6 batch | ~177 kcal | 6 g | 30 g | 3 g | 3 g |
Values vary depending on garnishes and number of servings.
Frequently Asked Questions (FAQs)
What potatoes work best for smashed potatoes?
Small red, Yukon Gold, or fingerling potatoes are ideal—they cook evenly, hold their shape, and develop a crispy crust.
Can I cook the potatoes without an Instant Pot?
Yes. Boil cleaned, unpeeled potatoes in a pot of salted water for 10–15 minutes until fork-tender, then proceed with smashing and baking.
How do I get the potatoes really crispy?
Brush generously with melted butter and olive oil, bake at a high temperature, and make sure potatoes are spaced apart for airflow.
Can I add toppings before baking?
Certain toppings like cheese or fresh herbs can go on before the final few minutes of baking for extra flavor and meltiness. Crispy garnishes (bacon, fried shallots) are best added after baking.
Is there a vegan alternative for this recipe?
Swap butter for vegan margarine and use olive or avocado oil. Skip cheese or use dairy-free cheese as desired.
Do I need to peel the potatoes?
No peeling necessary—skins add texture and make prep easier!
Creative Serving Ideas
- Appetizer platter: Top with dollops of herbed cream cheese, crispy prosciutto, or smoked salmon.
- Brunch: Serve alongside eggs, avocado, and hollandaise.
- Party bites: Top smashed potatoes with guacamole, salsa, or pulled barbecue meats.
- Main dish: Use as a base for grilled steak, chicken, or roasted vegetables.
Expert Tips & Troubleshooting
- If potatoes crumble too much when smashed, they may be overcooked—aim for fork-tender, not falling apart.
- To avoid sticking, be sure to oil the baking sheet well and line with foil for easy clean-up.
- For maximum crispness, fan potatoes out with space in between. Crowding leads to steaming rather than roasting.
- Leftover smashed potatoes can be reheated on a hot skillet for extra crunch.
Popular Variations & Customizations
- Loaded Crash Hot Potatoes: Add shredded cheddar, cooked bacon, sour cream, and chives for a decadent twist.
- Parmesan Herb Smashed Potatoes: Sprinkle fresh rosemary or thyme and grated Parmesan cheese on top.
- Spicy Tex-Mex: Season with cumin, smoked paprika, and top with jalapeños or pepper jack cheese.
- Garlic Butter: Melt butter with minced garlic and brush over potatoes before baking.
Conclusion
Smashed potatoes made in the Instant Pot deliver flavor and texture with minimal fuss. This method frees up stovetop space and lets you focus on creative garnishes and big, bold taste. Whether you stick to the basics or get adventurous with toppings, these crispy potatoes promise to be a crowd-pleaser. Enjoy!
Quick Reference FAQs
Can I make smashed potatoes ahead?
Yes; cooked and smashed potatoes can be refrigerated for up to 24 hours and baked right before serving.
How can I add more flavor?
Infuse the butter-oil mixture with garlic, herbs, or smoked salt. Top with cheeses or a drizzle of pesto after baking.
Best way to reheat leftovers?
Oven or skillet reheating preserves crispness. Avoid microwaving—results may be soggy.
References
- https://ourtableforseven.com/pioneer-woman-smashed-red-potatoes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a34575641/instant-pot-mashed-potatoes-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10944/crash-hot-potatoes/
- https://www.youtube.com/watch?v=AQ8_f5tXfQI
- https://www.thepioneerwoman.com/food-cooking/recipes/a103492/instant-pot-smashed-potatoes/
- https://thecozycook.com/instant-pot-mashed-potatoes/
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