Chive and Garlic Smashed Potatoes

Chef Richard 6 Servings 25 minutes

Leaving the skins on potatoes lends rustic appeal and lets them retain more nutrients and makes this dish even easier to prepare.


  • 2 pounds small red-skinned potatoes, rinsed, cut into 1-inch pieces
  • 10 tablespoons (1¼ sticks) butter
  • 3 garlic cloves, minced
  • 3/4 cup chopped fresh chives (about 3 bunches)


  • Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain.
  • Melt butter in same pot over medium heat.
  • Add garlic and sauté until fragrant, about 30 seconds.
  • Return potatoes to pot. Add chives.
  • Smash potatoes coarsely.
  • Season to taste with salt and pepper.