Clam Chowder Smashed Potatoes

Recipe courtesy Slapfish, Huntington Beach, CA

  • 3 pounds all-purpose (medium starch) potatoes
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 1 cup buttermilk
  • 2 cups best-quality white clam chowder (or any creamy chowder)
  • Salt and pepper, to taste

Peel potatoes, quarter them and cut into ½-inch pieces.

Preheat oven to 300˚F. Over high heat, bring a large pot of well-salted water to boil. Add potatoes, and cook until very tender. Drain well and spread potatoes on a cookie sheet. Dry potatoes in oven, approximately 5 minutes.

While potatoes are in oven, combine butter, buttermilk and chowder in a medium saucepan. Over high heat, bring to boil. Lower heat to simmer, and roughly crush mixture with the back of a wooden spoon.

In a serving bowl, smash potatoes with spoon, smother with chowder mixture, and serve. Serves 8.

Pair It

A crisp cider to offset the buttery richness of the dish is a great choice. Try Blue Bee Cider’s Aragon 1904.

Published on December 8, 2016
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.


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