These Green Bean Smashed Potatoes combine tender potatoes, soft green beans, and sautéed onions mashed together with butter and cream for a simple, comforting side dish. Everything cooks in one pot, making this recipe straightforward while still delivering rich flavor and a hearty texture.
A Quick Look at the Recipe
✅ Recipe Name: Green Bean Smashed Potatoes
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~410 per serving (estimated)
🥣 Main Ingredients: Potatoes, green beans, onion, butter, heavy cream
📖 Dietary Info: Gluten-free
👌 Difficulty: Easy - boil and mash
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Unlike green bean potato salads or skillet versions, this recipe focuses on a mash-style preparation where the vegetables cook together and are finished with butter, cream, and seasoning. The result is a dish that's creamy but not puréed, with visible pieces of potato and green beans throughout.
If you enjoy simple, comforting side dishes like these, you might also like our Jalapeño Cheddar Cornbread, Maple Glazed Carrots, Asparagus Casserole, or Roasted Acorn Squash. These recipes pair well with hearty mains and work for both weeknight dinners and holiday meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Green Bean Smashed Potatoes:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Green Bean Smashed Potatoes:
- Recipe Notes & Tips:
- How to Store:
- Green Bean Smashed Potatoes FAQs:
- More Potato Recipes You'll Love
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- Green Bean Smashed Potatoes
Why You'll Love Green Bean Smashed Potatoes:
Comforting and Hearty: Creamy mashed potatoes combined with tender green beans make a filling, satisfying side dish.
One-Pot Cooking: Potatoes, green beans, and onions cook together for easy prep and cleanup.
Classic Flavors: Butter, cream, and simple seasonings keep the focus on familiar, comforting taste.
Versatile Side Dish: Pairs well with chicken, beef, pork, or seafood for weeknight dinners or holiday meals.
Customizable Texture: Mash smooth or leave slightly chunky based on your preference.
Key Ingredients:
- 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.
- heavy cream. Enhances creaminess, but you can swap it with milk or a dairy-free alternative if needed.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Different potatoes: Use Yukon gold or red potatoes for a slightly creamier texture.
- Dairy-free option: Replace butter with olive oil and use full-fat coconut milk or dairy-free cream.
- Extra flavor: Add minced garlic or sautéed mushrooms with the onions for more depth.
- Lighter version: Swap the heavy cream for whole milk or half-and-half.
- Herb addition: Stir in fresh parsley, chives, or thyme just before serving.
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.
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Recipe Notes & Tips:
- Cook vegetables together: Boiling the potatoes and green beans in the same pot allows the flavors to meld and keeps cleanup minimal.
- Don't overcook: Cook just until the potatoes are fork-tender so they mash easily without becoming waterlogged.
- Drain well: Removing excess water before mashing helps prevent a watery texture.
- Add dairy while hot: Stir in butter and cream while the vegetables are still warm so everything melts and combines smoothly.
- Serving Suggestions: Serve these green bean smashed potatoes alongside Homemade Fish Sticks, Baked Swiss Chicken, or Mini Meatloaves for a complete meal.
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.
Green Bean Smashed Potatoes FAQs:
Yes, the green beans are mashed directly with the potatoes, which creates a cohesive dish with visible pieces of green bean throughout.
Russet potatoes work well because they mash easily, but Yukon gold potatoes can also be used for a slightly creamier texture.
To prevent a watery texture, drain the vegetables thoroughly after boiling and mash while they are still hot so excess moisture can evaporate.
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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
- Cook vegetables together: Boiling the potatoes and green beans in the same pot allows the flavors to meld and keeps cleanup minimal.
- Don't overcook: Cook just until the potatoes are fork-tender so they mash easily without becoming waterlogged.
- Drain well: Removing excess water before mashing helps prevent a watery texture.
- Add dairy while hot: Stir in butter and cream while the vegetables are still warm so everything melts and combines smoothly.
- Serving Suggestions: Serve these green bean smashed potatoes alongside Homemade Fish Sticks, Baked Swiss Chicken, or Mini Meatloaves for a complete meal.
Sbulele Qwashu says
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😁.
Roche Woodworth says
Thank you so much for the feedback, Sbulele! Glad your family enjoyed the recipe:)
Yvonne says
So good! Thanks!
Michelle says
Do you think that would work in a Crock-Pot?
Roche Woodworth says
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 🙂