Yukon Gold Smashed Potatoes With Cheese

My Yukon Gold smashed potatoes with cheese are an easy potato side dish that pairs well with any main dish or protein. The yellow potatoes are boiled until tender, smashed flat, and baked with cheese for crispy smashed potatoes that melt in your mouth. With only 4 ingredients, they are even easier than most mashed potato recipes!

Serve with cheeseburgers, baked ranch pork chops, or air fryer salmon for an easy family dinner.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Yukon Gold Smashed Potatoes With Cheese
• Smash, Season, & Bake
• 💭 Angela's Pro Tips & Notes
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Reviews

The soft mashed potato texture and crispy potato skins make these smashed potatoes a favorite in my household. After your smashed potatoes are ready, they will have super fluffy potato insides with golden brown edges.

🥘 Ingredients

• Potatoes - Yukon Gold potatoes have a creamy texture and buttery flavor, which makes them a great choice for smashed potatoes. Red, Russett, purple, and baby potatoes are also popular. Any variety will work.
• Seasoning - Salt, pepper, and turmeric to taste.
• Cheese - Grated gruyere, Swiss, or your preferred cheese.
• Bacon - Cook and crumble bacon to sprinkle on top.
• Sour Cream -(optional) - Sour cream makes a great garnish once your potatoes are ready.
• Green Onions (optional) - A handful of sliced green onions adds a nice pop of color.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Yukon Gold Smashed Potatoes With Cheese

You can steam, boil, or bake the potatoes as long as they are tender enough to smash with one good press of a potato masher. Grab a large pot, a colander, and a baking sheet to get started.

I typically plan on serving 1 potato per person unless they are petite/baby potatoes.

Boil The Potatoes

Step 1: Boil until tender. Cover 4 Yukon Gold potatoes in a large pot with just enough water to cover all of the potatoes, add salt, and bring to a boil. Boil until tender when forked (about 15 minutes), and then remove from heat and drain the water.

Step 2: Prep. Preheat your oven to 450°F (230°C/ Gas Mark 8). Coat your baking sheet with olive oil or line it with parchment paper.

Smash, Season, & Bake

Step 3: Smash the potatoes. Place your potatoes on the baking sheet. Press down on each potato using a masher to flatten them out without fully breaking them apart.

Step 4: Season. Once flattened, season the potatoes with salt, pepper, and turmeric to taste, then top your Yukon Gold potatoes with ½ cup (41.5 grams) of grated Gruyere Swiss cheese and 4 slices of crumbled bacon.

Step 5: Bake until crispy. Bake at 450°F (230°C/ Gas Mark 8) for 35-40 minutes (depending on the size of your potatoes). Your potatoes are ready to serve once you can see golden crispy edges. Garnish with optional sour cream and green onions, if desired.

💭 Angela's Pro Tips & Notes

• Boil or microwave the potatoes. You can steam the potatoes in the microwave for quicker smashed potatoes without boiling water.
• Get them extra crispy. You can also finish your smashed potatoes in the air fryer at 400°F (205°C) for 15 minutes.
• Save your leftovers. Pan-fry leftover smashed potatoes for excellent breakfast potatoes!

🥡 Storing & Reheating

Let cool, then transfer your potatoes to an airtight container in the fridge for up to 4 days.

Reheat leftovers on a baking sheet under the broiler for 3-4 minutes or in the air fryer at 400°F (205°C) for 2-3 minutes.

📖 Recipe Card