Food beauty of smashed red potatoes with herb oil and marinated veggie salad, as seen on Food Network’s Trisha’s Southern Kitchen Season 13
Recipe courtesy of Trisha Yearwood

Smashed Red-Skinned Potatoes with Herb Oil

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 servings



  1. Put the potatoes in a large pot and cover with 2 inches of water; stir in 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat slightly and simmer until tender, about 12 minutes.
  2. While the potatoes are cooking, combine the parsley, olive oil, chives, oregano, garlic and 1/4 teaspoon salt in a blender and puree until almost smooth. If it needs more liquid, add a little water, 1 tablespoon at a time, until the mixture blends easily.
  3. Drain the potatoes and return to the pot. Pour in the warm milk and melted butter and coarsely mash with a potato masher. Transfer the mashed potatoes to a serving bowl and top with the herb oil.