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White Wine Smashed Potatoes

Scott Phillips

Servings: 10 to 12

They’re potatoes are smashed—not mashed—just enough that some of them fall apart and thicken the delicious wine-infused sauce. This recipe can serve a dozen people, which makes it great for holiday cooking, but you can easily cut it back for a smaller crowd.


  • 1/4 cup extra-virgin olive oil
  • 1 lb. large shallots, peeled and thinly sliced crosswise
  • Sea salt
  • 3 lb. Yukon Gold potatoes, scrubbed and cut into 1- to 1-1/2-inch pieces
  • 1-1/2  cups dry white wine
  • Freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 oz. (2 Tbs.) unsalted butter, cut into small pieces

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 5
  • Sodium (mg): 310
  • Carbohydrates (g): 26
  • Fiber (g): 2
  • Protein (g): 3


  • Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and 1/2 tsp. salt. Cook, stirring frequently, until soft and golden, 5 to 6 minutes.
  • Add the potatoes, wine, 1 tsp. salt, a few grinds of pepper, and 1-1/2 tsp. water. The potatoes should be nearly submerged. Bring to a boil, cover partially, reduce the heat to medium low, and simmer, stirring about every 10 minutes, until the potatoes are tender when pierced with a fork and the liquid is reduced to a slightly thick sauce, bout 45 minutes. If the liquid cooks away too fast, add water as needed.
  • With a potato masher, smash the potatoes just enough to break some and leave others intact. Stir together the potatoes and sauce and season to taste with more salt or pepper. Serve sprinkled with the parsley and dotted with the butter.

Make Ahead Tips

You can make the potatoes up to two hours ahead; cover with foil and keep in a warm spot until ready to serve.


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Reviews (10 reviews)

  • TheIneptChef | 09/09/2019

    Good Lord, that's delicious.
    Agree with everyone: 12 inch skillet does not hold all the potatoes (I made 1/3 of the recipe and the 12-incher was fine) and the liquid does evaporate quickly. I am going to try (really hard) not to eat the whole thing myself so I can see how it reheats the next day. I'm always on the lookout for make-ahead side dishes.

  • CA_HILLS | 01/02/2017

    This is a dish we make at every Thanksgiving. It's nice to have something brighter and less heavy than all the rest of the typical Thanksgiving sides. Only downside is that the cook time is usually longer and usually requires a bit more liquid, so we add stock.

  • momsstuffing | 01/06/2015

    Delicious! Love the flavor the wine added. Used a Sav Blanc. A 12 inch skillet will not hold 3 lbs of potatoes so use a larger skillet if you need to make the full recipe. I used a 12 inch and it held about 2 lbs. Also, the liquid cooked away quickly and despite continuously adding more water the potatoes browned up quite a bit. In the end it may have enhanced the flavor. while it didn't look as nice as the picture it was delicious and easy to make. will make again and add a cup of water at the start to prevent browning.

  • morningglorious | 03/24/2014

    Loved this recipe! I prepared with approximately half the shallots which had been called for in the recipe, happened to be all that I had on hand. I do believe correcting this would have made the recipe even better in balance with the wine. Also think a sweet white would have been a touch more to our preferences, but wow, this was a great way to enjoy potatoes with dinner!

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