Recipes
Malt Vinegar Smashed Potatoes
Last Updated on January 4, 2023 by Chris Whitehair
Malt Vinegar Smashed Potatoes Recipe
If you were like me, you might be thinking, what the heck are “smashed potatoes?”
I mean, we all know mashed potatoes. They are a Thanksgiving staple. Really, the safe and reliable go-to side-dish for any meal.
I love potatoes and thought that I’ve had them in every way imaginable. However, I was wrong!
I came across the concept of smashed potatoes and was immediately intrigued. I genuinely had never heard of the dish prior to my research, so I decided to give them a shot.
Our Bourbon Barrel Malt Vinegar, aged in barrels from Iron Smoke Distillery, is a potato lovers dream come true.
I thought this would be another great way to showcase the malt vinegar and try something new at the same time.
Enjoy this malt vinegar smashed potatoes recipe!
Ingredients:
- 2 lbs mixed petite potatoes
- 1 cup white vinegar
- 2 tbsp Bourbon Barrel Malt Vinegar
- 1 tbsp salt
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh chives
- Black pepper
Malt Vinegar Smashed Potatoes Recipe Instructions
- Wash and dry the potatoes.
2. Add potatoes, white vinegar, and salt into a large pot. Cover with water by 1 inch, and bring to a boil.
3. Once the potatoes are tender (about 15 minutes), transfer to a cast iron pan and coat with butter. Using a potato masher or the bottom of a heavy container, smash the potatoes into the bottom of the pan until flattened.
4. Bake the potatoes in a 500-degree oven for 30 minutes, flipping halfway through. Turn the oven to a high broil, and broil for 5 more minutes.
5. Brush the potatoes with the malt vinegar, and top with chopped chives. Serve warm.
Malt Vinegar Smashed Potatoes
Equipment
- Large Pot
- Cast Iron Pan
- Potato Masher
- Oven
- Brush
Ingredients
- 2 lbs mixed petite potatoes
- 1 cup white vinegar
- 2 tbsp malt vinegar
- 1 tbsp salt
- 2 tbsp butter unsalted
- 2 tbsp chives fresh chopped
- 1 tbsp pepper
Instructions
- Wash and dry the potatoes.
- Add potatoes, white vinegar, and salt into a large pot. Cover with water by 1 inch, and bring to a boil.
- Once the potatoes are tender (about 15 minutes), transfer to a cast iron pan and coat with butter. Using a potato masher or the bottom of a heavy container, smash the potatoes into the bottom of the pan until flattened.
- Bake the potatoes in a 500-degree oven for 30 minutes, flipping halfway through. Turn the oven to a high broil, and broil for 5 more minutes.
- Brush the potatoes with the malt vinegar, and top with chopped chives. Serve warm.
Where does the butter that is listed on the ingredients, come into play? I do not see it at all on the directions or comments prior to the recipe.
Hi Leslie,
I’ve updated the instructions to make it clear where the butter is used. In step 3, when the potatoes are moved to the cast iron pan, I coated the potatoes in butter before smashing them. Please let me know if you have any other questions!
Thanks,
Chris
I had never heard of smashed potatoes before I came across this recipe but decided to give it a try. I must say, I’ve been missing out! The malt vinegar gives it a nice tangy finish that compliments well with the added chives. I’m keeping this for future use!
So happy I found this recipe. My family loved it, I think we’ll be going smashed and not mashed much more in the future!