Crispy Smashed Potatoes with Mushroom Gravy
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Smashed potatoes with mushroom gravy is outstanding! Only thing we can say is to make this asap. We absolutely love mushroom gravy.
Best Smashed Potatoes Recipe
It’s hard to deny the fact that we can douse almost anything with our homemade mushroom gravy recipe. With some leftover baby potatoes in the test kitchen, we decided to make some crispy amazing bites. And then pour our yummy mushroom gravy all over it. Wow, it was a total hit and it’s such a hearty satisfying meal! It doesn’t take much time to whip up a batch of these. We like to pre-boil the potatoes a few days ahead of time and store them in the fridge. That way we just need to smash them and crisp them up the day we want to eat them.
Video: Smashed Potatoes with Mushroom Gravy:
Best Potatoes for Smashed Potatoes?
We prefer using baby gold potatoes. They are the perfect small size for smashing and their creamy texture is wonderful. Gold potatoes are creamy, tender and delicious. You can also use red potatoes, but these potatoes are more waxy. Red potatoes will take a little longer to cook to get to the soft, smashable stage.
Easy Mushroom Gravy Recipe
You can do the same with the delicious mushroom gravy too and you’ll have an instant dinner when you get home. Add some roast chicken to these crispy smashed potatoes with mushroom gravy and you have an absolutely wonderful supper for the whole family. You can use this mushroom gravy on so many other dishes:
- Mashed potatoes
- Baked potatoes
- cooked vegetables
- roast chicken
- roast meats like pork loin and brisket
- breakfast biscuits. This is a great meat-less gravy option for a plant based biscuits and gravy.
Best Holiday Potato Recipe
Aside from the traditional mashed potatoes and potato casseroles during holidays, these smashed potatoes are different and delicious. The crispy outside and creamy inside of the potato can easily be a family favorite. Mix up your Holiday menu and we guarantee everyone will be asking you to make this again next year.
Vegetarian Gravy Version
This recipe can easily be made to be vegetarian or plant based. Just use vegetable broth or stock. Add some extra garlic powder, onion powder or splash of soy sauce for extra umami flavor.
Smashed Potatoes with Mushroom Gravy
Ingredients
For the Potatoes:
- 1 pound (454 g) baby potatoes (preferably baby golds, fingerlings, etc…)
- 2 Tablespoons (30 ml) oil
- salt , to taste
- black pepper , to taste
For the Mushroom Gravy
- 3/4 cup (57 g) butter , divided
- 16 ounces (454 g) mushrooms , sliced
- 2 cloves garlic , minced
- 1/2 cup (42 g) flour
- 3 cups (960 ml) broth (beef, chicken or vegetable)
- salt , to taste
- black pepper , to taste
Instructions
Cook Potatoes
- Boil the potatoes: Add potatoes to a large pot, fill with water and bring to a boil. Cook for about 15 minutes or until potatoes are tender, but not overcooked. Piece potatoes with a fork to test texture so it’s soft enough to smash. Drain potatoes and allow them to cool to touch. (While potatoes are cooking, you can make the gravy.) Cooking times will vary depending on the size of your potato.
- When cool, gently smash down the potatoes with the palm of your hand or a flat spatula until it’s flattened a bit.
Make Gravy
- In saucepan, melt 2 Tablespoons of butter over medium-high heat. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 10 minutes.
- Add garlic and remaining butter (4 tablespoons). Cook for about 1 minute.
- Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 cup of broth, whisking until incorporated.
- Increase heat to High. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
- When gravy starts to boil, reduce heat to low, stirring often, simmer until thickened, about 10-20 minutes depending on your preferred thickness. Check for seasoning and salt again if needed.
Finish Crisping Potatoes & Serve
- Crisp the Potatoes: Heat large skillet on medium high heat and then add oil. Place smashed potatoes in single layer on the pan and cook until both sides are crispy.
- Season the crisped potatoes with salt and pepper if desired. Serve mushroom gravy over the smashed potatoes. Enjoy!
Video
Nutrition Information
More Easy Recipes
- Air Fryer Garlic Mushrooms
- Skillet mushroom beef and rice
- Awesome Chicken Recipes
- Crispy potatoes in the air fryer
- Skillet chicken with mushroom sauce
- Recipes with Mushrooms:
- Click here for all our–> Yummy Appetizer Recipes
- Here’s a great orange chicken recipe and more potato recipes
- This recipe was originally published in 2016
3 Comments on “Crispy Smashed Potatoes with Mushroom Gravy”
This is a really fun recipe to cook! The gravy is just divine!
The kids had a lot of fun making these (for obvious reason lol). They were also really delicious. thanks a bunch.
I chuckled a bit seeing that the potatoes were quite literally “smashed”. They’re gonna be great for my Thanksgiving dinner. They taste great and I love the texture as well. Gravy was also on point. So delicious.