fbpx

Malt Vinegar Smashed Potatoes

Malt vinegar smashed potatoes in a cast iron pan

Last Updated on March 10, 2024 by Chris Whitehair

Malt Vinegar Smashed Potatoes Recipe

If you were like me, you’re probably thinking, what the heck are “smashed potatoes?”

Everyone knows mashed potatoes. They’re a Thanksgiving staple. Actually, 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!

Skimming across the Internet one night, 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.

My 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, while trying 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

  1. Wash and dry the potatoes.
Ingredients needed to make malt vinegar smashed potatoes

2. Add potatoes, white vinegar, and salt into a large pot. Cover with water by 1 inch, and bring to a boil.

Bowl of mixed petite potatoes

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.

Cast iron pan of smashed potatoes

4. Bake the potatoes in a 500-degree Fahrenheit 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 topped with chopped chives

Malt vinegar smashed potatoes in a cast iron pan

Malt Vinegar Smashed Potatoes

76c0d38cd37104bf3adb810d3c75562b?s=30&r=gChris Whitehair
Our malt vinegar smashed potatoes, as a side dish, will be the star of your next family meal! Remember, smashed...not mashed!
5 from 2 votes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 300 kcal

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.
Keyword malt vinegar, potatoes, smashed potatoes

4 thoughts on “Malt Vinegar Smashed Potatoes

  1. Leslie says:

    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.

  2. Chris Whitehair says:

    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

  3. Elizabeth O'Handley says:

    5 stars
    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!

  4. Jenny B. says:

    5 stars
    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.