Smashed Potatoes with Blue Cheese

by Happy Stirring

These little potatoes are to die for. However I made an amateur mistake when making these – I didn’t account for the saltiness of the blue cheese!! Therefore my potatoes came out a bit SALTY. But who doesn’t love a salty potato?! (But seriously don’t be me, only use the tiniest pinch of salt on the potatoes, if any!!)

I bought those tiny Yukon gold potatoes, I will affectionately be referring to them as Baby Yukons, going forward. I am a bit obsessed with them, and honestly…I think it’s because they are small. They’re literally the same potato….but small. And yet I almost exclusively but the Baby Yukons when we need potatoes.

All you need is:

  • Little Yukon Gold potatoes (Baby Yukons)
  • 2 – 3oz Blue Cheese (depending on how cheesy you are feeling)
  • Olive oil
  • Salt (remember only a tiny bit, please!)
  • Black Pepper
  • Small bowl
  • Aluminum Foil
  • Sheet Pan

Step One: You’re going to want to warm the oven up to 425° because we are going to roast these potatoes until they are nice and soft (and squish-able!) While the oven preheats, rinse you potatoes and make sure you take a fork and stab them all over (this is very important, unless you want to play Myth Busters and find out if potatoes really do explode in the oven if you don’t poke holes.)

Step Two: Place your potatoes in a bowl, drizzle some olive oil over and add some black pepper. Again do not be like me, don’t get too crazy with the salt! Only a tiny bit if you like your food on the saltier side. Place your potatoes on your lines sheet pan, and get them in the oven. I baked mine for about 40 minutes.

Step Three: Take your potatoes out and try poking your fork through them, it should be nice and soft in the center. After they’ve cooled slightly, take the back of a spoon and press down on the potatoes to flatten them out. If you feel like your pushing too hard, and it’s difficult to squish, throw them back in the over for 10 – 15 more minutes.

Step Four: Once all your potatoes are flattened or “smashed,” break up some of your blue cheese over each potato. Swap your oven over to “Broil” on high and throw those potatoes back in there about 10 minutes (or until your cheese starts to bubble.)

Enjoy! These went surprisingly well with the Boozy Mushrooms over Salisbury Steak!