Smashed Potatoes With Cheese
Smashed potatoes with cheese is a potato lover’s dream. These potatoes are seasoned with cayenne pepper, freshly ground black pepper, and ground paprika, are covered in melty cheese, and served with chopped green onions and sour cream.
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In less than an hour, you can have a delicious cheesy potato side dish that can be served with roasted or baked chicken or beef and sauteed green beans with mushrooms.
This vegetarian side dish is easy to make, delicious, and filling!
How to Make Smashed Potatoes with Cheese
Step one. Bring a large pot of water to a boil with 2 tablespoons of salt. Gently add in the potatoes, and boil them until they are fork-tender. Then drain.
Step two. Smash the potatoes on a sheet pan one at a time with a heavy bottom cup or mason jar.
Step three. Next, season the potatoes with salt, freshly ground black pepper, cayenne pepper, ground paprika, and a drizzle of olive oil or homemade ghee.
Step four. Cover the potatoes with shredded cheddar cheese, then bake in a 400F oven for 20 minutes, or until the potatoes are crispy and the cheese is golden brown and bubbly.
Step five. Serve with chopped green onions and sour cream. Enjoy!
Recommended Tools
Kitchen aid shredder attachment, perfect for shredding the cheese
Heavy-bottomed cup or mason jar
Frequently Asked Questions
Are Smashed Potatoes The Same as Mashed Potatoes?
The process of making smashed potatoes and mashed potatoes is similar. You boil both of them before moving on to the next steps, but there are a few key differences.
– Smashed potatoes do not boil for as long as mashed potatoes (just until fork tender) because you want them to hold their shape when you smash them with a heavy bottom cup or mason jar. You want to be able to bite into them after they are baked. If you are making smashed potatoes you want crispy outsides and buttery soft insides.
– While for mashed potatoes, the goal is to boil them for as long as possible before mashing them with a fork or potato masher. If you are making mashed potatoes you want soft, creamy, and buttery potatoes with little to no texture. Check out this recipe for the best Creamy Garlic Mashed Potatoes!
You can freeze the potatoes in a single layer and store them in a freezer-safe container for a few weeks. Or you can store them in an airtight container or plastic baggie in the refrigerator for up to a week.
Cheesy smashed potatoes are great reheated! I love to reheat mine with a little bit of extra cheese!
Looking For More Potato Recipes?
Creamy Garlic Mashed Potatoes with Heavy Cream
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Smashed Potatoes With Cheese
Ingredients
- 2.5 lb Yukon gold potatoes 10 small-medium potatoes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground paprika
- 4 tablespoons olive oil or ghee
- 2 cup shredded cheddar cheese
- 2 green onions chopped
- Dollops of sour cream for serving
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Boil a large pot of water with 2 tablespoons of salt. Gently add the potatoes to the hot water.
- Boil the potatoes for 30 - 40 minutes or until they are fork-tender, then drain. Smash the potatoes one at a time onto a sheet pan using a heavy bottom cup or mason jar.
- Next, mix all the seasonings together - salt, freshly ground black pepper, cayenne pepper, and ground paprika and evenly sprinkle across the potatoes. Drizzle with olive oil or ghee, then cover with the shredded cheddar cheese.
- Bake until the potatoes are crispy and the cheese is golden and melty about 20 minutes.
- Serve with chopped green onions and sour cream. Enjoy!
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
