closeup of a form piercing a smashed potato with lemon dill cream sauce

Smashed Potatoes with Lemon Dill Cream Sauce

  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 10 minutes
  • Yield: 2 lbs 1x
  • Category: Sides
  • Cuisine: American



For the smashed potatoes:

  • 2lbs baby potatoes (I used a tri-color potato mix but use whatever is accessible to you)
  • 1 tbsp avocado oil
  • 1 1/2 tsp sea salt
  • 3 tbsp butter or ghee, melted (I use unsalted so I can control the amount of salt)

For the lemon dill cream sauce:


For the smashed potatoes:

  1. Wash the potatoes and then set them to boil over high heat in a large pot. Cook the potatoes until they are fork tender. I find in most cases that this 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 (218 C). Line a large baking sheet with parchment paper or a silicone baking mat and set to the side.
  3. Once the potatoes are fork tender, drain them into a large colander. I like to take a paper towel or cean kitchen towel and give the potatoes a very quick and gentle 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 logging a bunch of water so that the oil distributes better.
  4. Pour the avocado 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 in oil. Repeat with the sea 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 (or potato masher). 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 size of your potatoes) or until the skins and edges have gone crisp and the lighter colored potatoes are starting to turn golden around the edges.

For the lemon dill cream sauce:

  1. Mix all of the sauce ingredients by hand in a small prep bowl.
  2. Drizzle, splatter, or drench those beautiful smashed potatoes in the sauce. If there’s any leftover, it’s beautiful on fish, chicken, veggies, etc.
  3. Garnish with additional chopped fresh dill if desired.


Most traditional graters these days have a zesting or fine grating side to them, but I prefer to use a microplane/zester specifically for this use. Remember to only zest the yellow portion of the lemon as the white portion of the peel is bitter.


  • Serving Size: 1/4 recipe (1/2 lb serving)
  • Calories: 394
  • Sugar: 2 g
  • Sodium: 851 mg
  • Fat: 27 g
  • Saturated Fat: 10 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 53 mg