Butter Smash Potatoes

Sarah Smith

Grain Free

  • Prep: 10 minutes
  • Cook: 50 minutes
  • Yield: 6-8 Servings

A super simple yet tasty way to prepare potatoes. Although I love mashed potatoes, on busy nights all of that peeling and mashing feels like too much work. The beauty of this recipe is that it requires much less hands-on work, and my family loves the results. Butter Smash Potatoes is the potato recipe I use most often.


  • 5 medium Yukon Gold potatoes, preferably organic
  • filtered water
  • a generous pinch of salt
  • 1 stick plus 3 Tbsp nutrient-dense butter
  • 1 1/2 tsp finely ground Celtic sea salt


  1. Wash the potatoes and remove any bad spots.
  2. Chop the potatoes into large chunks of approximately equal size.
  3. Put the potatoes in a large (4-quart) pot and cover with filtered water. Add a generous pinch of salt to the water.
  4. Bring the potatoes to a boil, then reduce the heat to a simmer and cover the pot.
  5. Allow the potatoes to cook until they very easily break apart just by piercing them with a fork. Depending on the size and freshness of the potatoes, this usually takes about 35-45 minutes.
  6. Drain the potatoes. I just use the lid of the pot to hold back the potatoes while I pour the water down the sink.
  7. Nestle the butter down in the potatoes in the pot, and put the lid on so the butter can melt.
  8. Sprinkle the potatoes with salt. I generally use about 1 1/2 teaspoon finely ground Celtic sea salt, but use more or less depending on your taste preferences.
  9. Once the butter is melted, lightly stir the potatoes using a large spoon. Keep turning the potatoes over just until all of the butter has been soaked up by the potatoes.
  10. Serve and enjoy! This recipe is a great all-purpose side dish to pair with chicken, Parmesan fried chicken, beef roast, meatloaf, or any other main course.

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