Marry This Instant Pot Smashed Potatoes is a crispy and garlicky recipe, which is made with red potatoes and a rich garlic brown butter. It’s the perfect side dish, ready in about 30 minutes.
Jump to RecipeInstant Pot Smashed Potatoes Ingredients
Simple ingredients for a flavorful and crispy potato side dish.
- 3 lb. Small Red Or Yukon Gold Potatoes (1 1/2 To 2 Inches Thick)
- 8 Tbsp. Butter
- 6 cloves Garlic, Minced
- 1 pinch Red Pepper Flakes
- Sea Salt, to taste
- Sour Cream And Thinly Sliced Green Onions, For Serving
How To Make Instant Pot Smashed Potatoes
A step-by-step guide to crispy, buttery potatoes using your pressure cooker.
- Cook the Potatoes: Place the wire rack and one cup of water into the insert of your Instant Pot. Arrange the potatoes on the rack. Secure the lid, set the steam valve to “Sealing,” and cook on high pressure for 6-8 minutes, depending on the size of your potatoes. Once the cycle is complete, perform a quick manual release of the steam.
- Make the Garlic Brown Butter: While the potatoes are cooking, melt the butter in a small saucepan over medium heat. Let it bubble for a few minutes until it begins to turn a light golden brown. Stir in the minced garlic, red pepper flakes, and a pinch of salt, and cook for another 30 seconds until fragrant. Remove from the heat.
- Smash the Potatoes: Preheat your oven’s broiler. Carefully transfer the hot potatoes to a large rimmed baking sheet. Place another baking sheet on top and press down firmly to smash the potatoes to about 1/2-inch thickness. If needed, use a fork to rough up the surfaces to create more texture for crisping.
- Broil the Potatoes: Drizzle about half of the garlic brown butter mixture over the smashed potatoes and sprinkle them with sea salt. Place the baking sheet under the broiler for 5-8 minutes, or until the potatoes are golden brown with dark crispy spots.
- Serve and Garnish: Remove the potatoes from the oven and serve immediately. Drizzle with the remaining garlic butter and top with a dollop of sour cream and a sprinkle of thinly sliced green onions.
Recipe Tips
For the crispiest, most delicious smashed potatoes.
- Why use the Instant Pot for potatoes? It’s a game-changer for speed and convenience. It cooks the potatoes perfectly tender in a fraction of the time it takes to boil them, and you only need one cup of water, eliminating the hassle of draining a large, heavy pot.
- What are the best potatoes for smashing? Small, waxy potatoes like Red Bliss or Yukon Golds are ideal. Their skin is thin and their flesh holds together well after cooking and smashing, which helps them get crispy instead of falling apart.
- How do I get my smashed potatoes extra crispy? The secret is creating a rough, textured surface. After smashing, use a fork to gently fluff and rough up the tops and edges. This creates more surface area that will catch the butter and crisp up beautifully under the broiler.
- Can I make these without an Instant Pot? Yes. Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook until they are fork-tender, about 15-20 minutes. Drain them well and proceed with the smashing and broiling steps as directed.
What To Serve With Instant Pot Smashed Potatoes
A versatile side that pairs well with almost anything.
These crispy, garlicky potatoes are a crowd-pleasing side dish for countless main courses:
- Perfectly Seared Steak
- Roasted Chicken
- Juicy Pork Chops
- Grilled Salmon or other fish
- Classic Meatloaf
How To Store Smashed Potatoes
Tips for saving leftovers.
- Refrigerate: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and bake at 400°F for 10-15 minutes, or until they are warmed through and have re-crisped.
Instant Pot Smashed Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 250 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 13 g
- Sodium: 350 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can cook and smash the potatoes a day in advance. Store the smashed potatoes covered in the refrigerator. When you’re ready to serve, drizzle them with the garlic butter and broil them just before the meal.
This usually means the potatoes were slightly overcooked. The next time you make them, try reducing the Instant Pot cook time by a minute. You want them to be just fork-tender, not mushy or falling apart.
Absolutely! Cheese is a fantastic addition. After drizzling the potatoes with butter and before broiling, sprinkle them generously with grated Parmesan or shredded cheddar cheese for a deliciously cheesy, crispy crust.
Try More Recipes:
Instant Pot Smashed Potatoes Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA quick and easy method for making perfectly crispy smashed potatoes with a rich garlic brown butter, all starting in the Instant Pot for maximum flavor and minimal fuss.
Ingredients
3 lb. Small Red Or Yukon Gold Potatoes
8 Tbsp. Butter
6 cloves Garlic, Minced
1 pinch Red Pepper Flakes
Sea Salt, to taste
Sour Cream And Thinly Sliced Green Onions, For Serving
Directions
- Cook potatoes on a rack in the Instant Pot with 1 cup of water on high pressure for 6-8 minutes.
- While potatoes cook, make the garlic brown butter by melting butter and cooking it until golden, then adding garlic and pepper flakes.
- Preheat the broiler. Smash the cooked potatoes on a baking sheet.
- Drizzle with half the garlic butter and a sprinkle of salt.
- Broil for 5-8 minutes until golden and crispy.
- Serve immediately with the remaining butter, sour cream, and green onions.
Notes
- Use small, waxy potatoes like Red or Yukon Gold for the best texture and to ensure they hold their shape.
- Don’t overcrowd the baking sheet; give the potatoes space to ensure they get crispy, not steamy.
- Watch the potatoes closely under the broiler as they can go from golden to burnt very quickly.
- For a firmer texture, you can let the cooked potatoes cool slightly before smashing.
