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Mom's Smashed Mashed Potatoes

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 17 mins
Total time 42 mins

Serves 12 (serving size: 2/3 cup)

From the Kitchen of…David Bonom, Longtime Contributor "My mom, a child of the Depression, embraced convenience foods like instant mashed potatoes, and we ate them all year--except on Thanksgiving, when she made 'real' potatoes that she never fully mashed. I still make them her way but have added ingredients like caramelized onions and olive oil." To keep potatoes warm until the meal is ready, place them, loosely covered, in a heatproof dish or bowl, and set them (without submerging them) in a larger pot of hot water over very low heat. They'll stay warm without scorching on the bottom.


  • 1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
  • 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped onion
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground white pepper
  • 1 1/4 cups 2% reduced-fat milk
  • 1/4 cup unsalted butter

Nutrition Information

  • calories 152
  • fat 5.6 g
  • satfat 3 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 12 mg
  • iron 1 mg
  • sodium 187 mg
  • calcium 51 mg

How to Make It

  1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Mash potatoes with a potato masher until coarsely mashed (not smooth).

  2. Heat a medium nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Stir in 1/4 teaspoon salt and white pepper.

  3. Heat milk and butter in a small saucepan over medium heat until butter is melted. Add onion mixture, remaining 3/4 teaspoon salt, and milk mixture to mashed potatoes, stirring to combine.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit