Green Bean Smashed Potatoes
Green Bean Smashed Potatoes takes fresh green beans and adds it to a classic side dish, smashed potatoes. This simple side dish is an easy way to get more fresh green veggies in your diet, all the while enhancing the flavor of your crispy smashed potatoes.
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You’ll need 5 fresh ingredients, plus a few simple spices, and only 30 minutes of cooking time. Chop some scallions and sprinkle over this dish to make it look extra nice when serving!
This easy side dish doesn’t require a ton of steps or fancy kitchen tools. You’ll simply be softened up some potatoes and green beans and mashing them up with your potato masher. One of our favorite side dishes, these Smashed Potatoes have so much flavor from such simple ingredients.
These Green Bean Smashed Potatoes are such a versatile side dish, going with just about any classic dinner you can think of. Serve this with a pork tenderloin, Herb Roasted Turkey Breast, or Dijon Chicken.
We use russet potatoes for this side dish, but you can experiment with yukon golds or red potatoes if that’s all you have available to you. You can also add in any fresh herbs to enhance the flavor to fit your preference. Parsley or rosemary could be some good options. You could also use olive oil instead of butter to sauté the onions.
Why You’ll Love this Recipe
Simple & Easy: No fancy kitchen tools or complicated steps—just cook, mash, and serve.
Flavorful & Comforting: The combination of buttery potatoes, tender green beans, and savory onions creates a rich, satisfying side dish.
Versatile Pairing: Pairs well with nearly any main dish, including pork tenderloin, Herb Roasted Turkey Breast, or Dijon Chicken.
Customizable: Use different potatoes, swap butter for olive oil, or add fresh herbs like parsley or rosemary for extra flavor.
Great for Meal Prep: Stores well and reheats easily, making it a perfect make-ahead side.
Ingredients to Make Green Bean Smashed Potatoes:
- russet potatoes. Russet potatoes work best for a fluffy, starchy texture, but you can also use Yukon Gold or red potatoes if that’s what you have on hand.
- green beans. Fresh green beans provide the best flavor and texture, but frozen green beans can work in a pinch. If using frozen, adjust the cooking time as needed.
- onion. Adds a slight sweetness and depth of flavor. You can use yellow, white, or even shallots for a more delicate taste.
- butter. Gives richness and a creamy texture. Olive oil can be used as a substitute if you prefer a dairy-free or lighter option.
- heavy cream. Enhances creaminess, but you can swap it with milk or a dairy-free alternative if needed.
How to Make Green Bean Smashed Potatoes:
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion to the melted butter and sauté until softened and slightly caramelized.
- Add the cubed potatoes and chopped green beans to the pot. Pour in enough water to cover the vegetables and add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender and the green beans are soft, about 15-20 minutes.
- Carefully drain the water from the pot, leaving the potatoes, green beans, and onions. Add the remaining butter, heavy cream, garlic powder, salt, and black pepper to the pot.
- Mash everything together, leaving some texture if desired. Taste and adjust the seasoning as needed before serving.
Recipe Notes & Tips:
- Sauté the Onion First: Cooking the onions in butter (or olive oil) before adding the potatoes deepens the flavor and ensures they’re perfectly soft and fragrant.
- Don’t Overcook the Green Beans: Adding the green beans along with the potatoes ensures they cook through but still retain some texture. If you prefer crisper green beans, add them during the last few minutes of boiling.
- Mash to Your Desired Texture: Keep it chunky for a rustic feel, or mash until smooth for a more traditional mashed potato texture.
- Customize the Flavor: Feel free to mix in cheese, fresh herbs, or roasted garlic for extra depth. A sprinkle of Parmesan or cheddar would work beautifully.
- Make It Dairy-Free: Swap the butter for olive oil and use coconut milk, almond milk, or another dairy-free alternative in place of the heavy cream.
Serving Suggestions:
- Tuscan Chicken
- Ground Beef Stroganoff
- Maple Roasted Ham
- Dijon Chicken
- Healthy Meatloaf
- Honey Mustard Chicken
How to Store:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm on the stovetop over low heat, adding a splash of cream or broth to maintain moisture. You can also microwave in 30-second intervals, stirring in between.
Freezing: While mashed potatoes can be frozen, the texture may change slightly. If freezing, store in an airtight container for up to 2 months and reheat with added butter or cream to restore creaminess.
FAQs:
Try adding roasted garlic, fresh herbs (like parsley or rosemary), or grated Parmesan cheese for extra depth.
Yes! If using Yukon Gold or red potatoes, you can leave the skins on for added texture and nutrients. If using russet potatoes, peeling them is recommended for a smoother texture.
Add the green beans during the last 5 minutes of cooking if you prefer them to have more bite.
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Green Bean Smashed Potatoes
Ingredients
- 4 large russet potatoes, cubed
- 4 cups green beans, chopped
- 1 onion, diced
- ½ cup butter
- ¼ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until softened and slightly caramelized.
- Add the cubed potatoes and chopped green beans to the pot. Pour in enough water to cover the vegetables and add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender and the green beans are soft, about 15-20 minutes.
- Carefully drain the water from the pot, leaving the potatoes, green beans, and onions. Add the remaining butter, heavy cream, garlic powder, salt, and pepper to the pot.
- Mash everything together, leaving some texture if desired. Taste and adjust the seasoning as needed before serving.
Nutrition
Notes
-
- Sauté the Onion First: Cooking the onions in butter (or olive oil) before adding the potatoes deepens the flavor and ensures they’re perfectly soft and fragrant.
- Don’t Overcook the Green Beans: Adding the green beans along with the potatoes ensures they cook through but still retain some texture. If you prefer crisper green beans, add them during the last few minutes of boiling.
- Mash to Your Desired Texture: Keep it chunky for a rustic feel, or mash until smooth for a more traditional mashed potato texture.
- Customize the Flavor: Feel free to mix in cheese, fresh herbs, or roasted garlic for extra depth. A sprinkle of Parmesan or cheddar would work beautifully.
- Make It Dairy-Free: Swap the butter for olive oil and use coconut milk, almond milk, or another dairy-free alternative in place of the heavy cream.
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Hey, good people!
I tried this recipe, but I did not use all the ingredients… It was a winner though. My family loved it.
So, I’m here to say thank you😁.
Thank you so much for the feedback, Sbulele! Glad your family enjoyed the recipe:)
So good! Thanks!
Do you think that would work in a Crock-Pot?
Hi Michelle, I have not cooked this recipe in a crockpot, so I can’t guarantee success, but I can’t see why it wouldn’t work! If you try it, let me know how it turns out 🙂