Butter Smash Potatoes
- 5 medium Yukon Gold potatoes (about 5 medium-large potatoes), preferably organic
- filtered water plus a generous pinch of salt
- 1 stick plus 3 Tb nutrient-dense butter
- 1&1/2 tsp finely ground Celtic sea salt
- Wash the potatoes and remove any bad spots.
- Chop the potatoes into large chunks of approximately equal size.
- Put the potatoes in a large (4-quart) pot and cover with filtered water. Add a generous pinch of salt to the water.
- Bring the potatoes to a boil, then reduce the heat to a simmer and cover the pot.
- Allow the potatoes to cook until they very easily break apart just by piercing them with a fork. Depending on the size and freshness of the potatoes, this usually takes about 35-45 minutes.
- Drain the potatoes. I just use the lid of the pot to hold back the potatoes while I pour the water down the sink.
- Nestle the butter down in the potatoes in the pot, and put the lid on so the butter can melt.
- Sprinkle the potatoes with salt. I generally use about 1&1/2 tsp finely ground Celtic sea salt, but use more or less depending on your taste preferences.
- Once the butter is melted, lightly stir the potatoes using a large spoon. Keep turning the potatoes over just until all of the butter has been soaked up by the potatoes.
- Serve and enjoy! This recipe is a great all-purpose side dish to pair with chicken, Parmesan fried chicken, beef roast, meatloaf, or any other main course.