Q1: What is the difference between "smashed" and "mashed" potatoes?

The main difference is texture! Mashed potatoes are typically a smooth, uniform, and creamy purée. Smashed potatoes, like in this recipe, are much more rustic and chunky. They are simply crushed, which creates a wonderful, varied texture with both creamy and firm bits.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! The best method is to prepare all your individual components—the boiled and peeled potatoes, and the cooked vegetable medley—a day in advance. When you are ready for your dinner, you can simply warm everything up, smash the potatoes, and toss it all together.

Q3: Can I use a different kind of potato?

Yes! If you can't find red bliss or new potatoes, a buttery Yukon Gold potato would also be a fantastic choice for this recipe. It is best to avoid a starchy, floury potato like a Russet, as they can become a bit grainy when smashed.

Q4: What can I use if I can't find watercress?

If you can't find watercress, a few large handfuls of fresh, peppery arugula or some tender baby spinach would both be fantastic substitutes

Q5: Can I make this recipe dairy-free or vegan?

Of course! To make this recipe completely dairy-free and vegan, simply substitute the unsalted butter with an equal amount of your favorite vegan butter substitute or a high-quality olive oil.

Smashed Potatoes with Peas and Lemon (An Easy & Elegant Side!)

A rustic and flavorful side dish, this recipe for ‘Smashed New Potatoes with Peas, Lemon, and Pearl Onions’ is perfect for a holiday meal. The dish features red bliss potatoes that are boiled until tender, then peeled and roughly smashed for a chunky texture. A bright and savory vegetable mixture is made by sautéing pearl onions with peas, lemon slices, and zest. The warm potatoes and vegetable mixture are tossed together with a generous amount of fresh parsley, dill, and watercress for a vibrant finish.

Author: Evelyn

Ingredients

1 1/2 to 2 pounds red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons unsalted butter
1 (10-ounce) box frozen pearl onions, defrosted
Pinch of sugar
Splash of freshly squeezed lemon juice
5 slices lemon
2 (10-ounce) boxes frozen peas, defrosted
1 lemon, zested
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed

Instructions

Place the potatoes into a large pot, cover them with cold, salted water, and bring to a boil. Simmer for 20 to 30 minutes, until the potatoes are fork-tender.
Drain the potatoes. Once they are cool enough to handle, peel them with a paring knife.
Place the peeled potatoes in a large bowl and roughly crush them with a fork or potato masher. Drizzle with olive oil and season with salt and pepper.
While the potatoes are cooking, heat 2 tablespoons of olive oil and the butter in a medium saucepan over medium heat. Add the pearl onions, sugar, and a splash of lemon juice. Cook, stirring frequently, for 5 to 6 minutes until the onions are browned.
Add the lemon slices, peas, and lemon zest to the saucepan and continue cooking until the peas are heated through. Season with salt and pepper.
Pour the vegetable mixture over the smashed potatoes in the bowl. Drizzle with more extra-virgin olive oil.
Add the fresh parsley and dill and toss to combine. Taste and adjust seasoning with more salt and pepper if needed.
Scatter the watercress over the top and gently fold it in just until it begins to wilt. Serve immediately.

Notes

This is a hearty vegetable side dish, perfect for a large gathering or a holiday like Thanksgiving or Christmas.
Roughly crushing the potatoes instead of mashing them smooth is a key technique that gives the dish a wonderful, rustic texture.
The watercress is added at the very end and folded in gently, allowing it to wilt from the residual heat without becoming overcooked.
This dish is best served warm.

Find it online: https://cookupjoy.com/smashed-potatoes-with-peas-and-lemon/