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Buffalo Smashed Potatoes on a brown parchment lined baking sheet

Buffalo Smashed Potatoes

  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


These Buffalo Smashed Potatoes include delightfully crispy potato skin and fluffy buttery centers filled with lightly spicy buffalo sauce and creamy blue cheese dressing; finishing with a generous sprinkle of crumbled blue cheese and fresh chives. This super tasty and easy side dish is the perfect pairing for roasted or grilled dinner proteins, but good luck not eating them directly off the baking tray first!



For the smashed potatoes:

  • 2 lbs baby potatoes
  • 1 tbsp olive oil (may sub for avocado oil)
  • 1 tsp Kosher salt
  • 3 tbsp unsalted butter, melted
  • 4 tbsp buffalo sauce (I like Frank's hot sauce)
  • 1 oz blue cheese, crumbled
  • 1 tbsp fresh chives, chopped/snipped

For the blue cheese dressing:

  • 2 tbsp mayo
  • 2 tbsp sour cream
  • 4 tsp whole milk
  • 2 tsp white vinegar (I prefer Champagne vinegar or white wine vinegar, but you can also use traditional distilled)
  • 1/4 tsp Kosher salt
  • 1/4 tsp cracked black pepper
  • 1/8 tsp garlic powder (may sub for 1 tsp garlic-infused olive oil)
  • 1 oz blue cheese, crumbled


For the smashed potatoes:

  1. Wash the potatoes and then set them to boil over high heat in a large pot. Cook potatoes until they are fork-tender. I find this usually takes around 25 minutes total from when you first set the pot to heat.
  2. While the potatoes boil, preheat the oven to 425 degrees F / 220 C. Line a large baking sheet with parchment paper or a silicone baking mat and set it to the side.
  3. Once the potatoes are fork-tender, drain them into a large colander. I like to take a paper towel or clean kitchen towel and give the potatoes a very quick and gentle pat to dry. Don’t worry about getting all the water or drying the potatoes individually, you just want to make sure that the potatoes aren’t water-logged so that the oil distributes better.
  4. Pour the oil on top of the potatoes and give them a quick toss by hand (or gently with a wooden spoon if they are too hot to the touch) to coat. Repeat with the salt, until the potato skins have a nice oily/grainy texture.
  5. Transfer the potatoes to the prepared baking tray and mash each one gently in the center with a fork. You should be looking to break the skin until each potato looks smashed and contains a lovely crater (perfect for holding butter and sauce). Don’t worry if the potatoes break in half, some of them likely will and they will still be perfectly delicious.
  6. Drizzle the melted butter over the potatoes, allowing it to fill the fluffy craters of each spud.
  7. Roast for 30-40 minutes (depending on the size of your potatoes) or until the skins have crisped and are starting to turn golden around the edges.

For the blue cheese dressing and final assembly:

  1. In a small bowl combine the mayo, sour cream, milk, vinegar, garlic powder (or garlic-infused olive oil), salt, pepper, and crumbled blue cheese, mixing well with a fork. I like to press the tongs down to make sure I'm breaking the blue cheese down a bit.
  2. Allow to rest for at least 5-minutes, then give it a final stir and then drizzle on top of the potatoes. Follow with the buffalo sauce, drizzling it across the potatoes as well. Finished with a sprinkle of the remaining crumbled blue cheese, chives, and a few cracks of black pepper if desired.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 serving
  • Calories: 252
  • Sugar: 2 g
  • Sodium: 777 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 24 mg

Keywords: smashed potatoes, blue cheese, buffalo sauce