Better Than Mashed Potatoes? Breadcrumb-Crusted Smashed Potatoes for the Win

4 years ago

When my husband and I were first married, Ben told me there were four things that he could eat every single night and never get sick of: chicken, rice, broccoli, and potatoes. Well, being the smart wifey I am I knew that two weeks of that menu repeated on the daily would have driven us both to starvation rather than to have another meal of chicken, rice, broccoli, and potatoes.

Image: Courtesy of 3-Squeezes

So I have learned to scatter them out intermittently and combine them with different foods and flavors to keep them interesting and continually tasty. Which leads me to my newest potato creation. It's a cross between mashed potatoes and a potato gratin and it is to die for. There is so much flavor oozing out of the breadcrumb mixture that you will find yourself using it to top everything in your refrigerator, just like we do!!

Breadcrumb Crusted Smashed Potatoes

2 1/2-3 cups croutons
2-3 cloves garlic
1/2 cup fresh basil leaves
1/2 cup grated Parmesan cheese
Salt and pepper
Olive oil for drizzling
Prepare breadcrumb mixture by placing croutons, garlic cloves, basil leaves, and Parmesan into a food processor and pulse until mixture is combined and crumbly. Add salt and pepper to taste. Set aside.
Preheat your oven to 400 degrees. Wash your potatoes and prick with a knife to facilitate cooking process. Place potatoes onto a baking pan with at least a 1/2-inch lip. Pour enough water into the pan to just fill the bottom. Cover pan with aluminum foil and place in oven for 40 minutes. Remove pan from oven and pour off any excess water.
Drizzle a tiny bit of olive oil onto each potato and smash with a cup or additional baking pan.
Liberally sprinkle your breadcrumb mixture onto each potato and top with a small pat of butter. Place back into the oven uncovered for 11-15 minutes, until the breadcrumbs are toasty.


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