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Garlic and Chive Smashed Potatoes

Updated: Mar 26, 2020

These potatoes are delicious, nutritious and have the perfect bite from the chives and parmesan. I love using baby red potatoes in these and leaving the skin on, it's so flavorful and adds great texture.

Garlic and Chive Smashed Potatoes

20 minutes | 4 servings


  • 4-6 baby red potatoes (16-20oz)

  • 2 gloves garlic, minced

  • 2oz plain greek yogurt

  • 1 tbsp parmesan cheese

  • 1 tbsp butter

  • 1/4 chives, chopped

  • 1/4 cup low sodium chicken broth

  • 1/2 tsp salt

  • 1/4 tsp fresh cracked pepper


  1. Half the baby red potatoes, leaving the skin on. Add to a medium pot and rinse with water.

  2. Fill pot 2/3 of the way full and bring water and potatoes to a boil.

  3. Heavily salt the water and allow to boil for 10-15 minutes or until the potatoes are fork tender.

  4. Drain the potatoes, reserving about 1/4 cup of the starchy water.

  5. Return potatoes to the heat and steam off excess liquid for 1-2 minutes, tossing the potatoes every 30 seconds.

  6. Remove from heat and roughly mash potatoes with a potato masher.

  7. Mash in greek yogurt and chicken broth, 1 tbsp at a time, until desired consistency is reached.

  8. Stir in chives, butter, parmesan cheese, salt and pepper.

  9. Serve hot, topped with additional butter and chives!

Tip: If waiting a few minutes prior to serving, microwave the reserved potato water until hot and add a little at a time to heat potatoes.

Smashed potatoes are the perfect companion to these fall inspired chicken thighs or these mini meatloafs!

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