Houlihan's Smashed Potatoes

Houlihan's Smashed Potatoes
Staff Writer
iStockphoto/thinkstock

This is a duplicate of the original chunky mashed potatoes at Houlihan's, with fresh onion straws sprinkled on top.

See all potato recipes

Click here to see How to Make Fast Food at Home.

4
Servings
51
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 medium-sized or 2 large russet potatoes, peeled and cut into 1-inch cubes
  • Salt, to taste
  • 1/2 Cup milk
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon coarsely ground black pepper
  • 1 Tablespoon minced onion
  • 2 Tablespoons sour cream
  • Dash of garlic powder
  • 1/4 Cup French's French-fried onions (onion straws)

Directions

Boil the potatoes in 6 cups salted water until soft and tender, 15-20 minutes. Drain and use a fork or potato masher to mash the potatoes. Stop mashing when there are still some small chunks of potato left. It's the chunky consistency that makes these potatoes unique.

Immediately add the remaining ingredients, excluding the fried onions, to the pan and place back over low heat. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients. Serve the potatoes with a sprinkling of about 1 tablespoon of the fried onions on top of each serving.

Nutritional Facts

Total Fat
2g
3%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
9mg
3%
Carbohydrate, by difference
5g
4%
Protein
3g
7%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
63mg
6%
Choline, total
1mg
0%
Folate, total
11µg
3%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
55mg
8%
Selenium, Se
3µg
5%
Sodium, Na
70mg
5%
Water
39g
1%

Mashed Potatoes Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Mashed Potatoes Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.