Green Beans and Smashed Potatoes

Green beans and smashed potatoes topped with fresh chopped chive in a blue and white bowl.

This is an easy recipe for Green Beans and Smashed Potatoes – a versatile side dish that suits many meals.

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!

It’s suitable for Gluten-Free, Paleo, Whole30 meal plans.

You will need:

  • potatoes
  • green beans
  • onion
  • butter
  • cream
  • herbs and spices (garlic powder, paprika, thyme, parsley, coriander)

  1. Add the potatoes, green beans, and onion into a pot. Cover the ingredients with cold water and bring to a boil.
  2. Boil the vegetables until you can easily stick a fork through the potatoes, about 20-25 minutes.
  3. Drain the excess water then add the cream, butter, and spices immediately.
  4. Roughly mix everything together until mashed, but still chunky, then serve.

is there a difference between mashed and smashed potatoes?

Mashed potatoes tend to be peeled, boiled, then mixed with butter and cream to make a smooth consistency. Smashed potatoes usually include the skins and are chunkier.

Green Beans and Potato

An easy recipe for Green Beans and Potato, mashed together roughly to create the perfect side dish for any meal. 5 Ingredients (plus a few spices) and only 30 Minutes. Gluten-Free. Paleo. Whole 30.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 8 servings

Ingredients

  • 4 large potatoes (chopped into small chunks, about 6-8 cups worth)
  • 4 cups green beans (cut into bite-sized pieces)
  • 1 large onion (roughly chopped)
  • 1/4 cup butter
  • 1/2 cup cream

Herbs and Spices:

  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp ground coriander
  • to taste salt

Instructions

  • Toss the potatoes, green beans and onion into a pot. Cover with cold water and then bring to a boil.
  • Boil the veggies for approximately 20-25 minutes, until you can easily stick a fork through the potatoes. Drain excess water well.
  • Immediately add the cream, butter and spices.
  • Roughly mix everything together until it is mashed, but still chunky.

Notes

Tips and Tricks:
1. The smaller you cut the potatoes, the quicker they cook – but that will also make a more “mashy” end product, which is still good. I usually cut the potatoes into 8ths to leave it a bit chunkier.
 

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6 Comments

  1. 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😁.

  2. 3 stars
    Ok so I followed the recipe and the color didn’t match. It came out very orange from the paprika. Not sure I’m a fan of coriander. I have a pretty wide pallet but this recipe didn’t work for me. It was fun, very easy to follow but in the end not my taste.

    1. 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 🙂

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