Junior League Ancho Bock Beer Smashed Potatoes
Elevate your comfort food game with Junior League Ancho Bock Beer Smashed Potatoes—a bold and flavorful twist on classic mashed potatoes. These velvety smashed red potatoes are infused with the rich complexity of bock beer and a smoky kick of ancho chili powder and smoked paprika, creating a dish that’s equal parts rustic and gourmet. With creamy butter, heavy cream, and a hint of garlic powder, every bite is luxuriously smooth yet packed with robust seasoning. Finished with a sprinkle of fresh parsley for brightness, this recipe is perfect as a standout side dish for cozy family dinners or upscale gatherings alike. Plus, the easy preparation and dynamic flavors make it a must-try dish for anyone looking to refresh their potato repertoire!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 4 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.5 cup Bock beer
- 1 teaspoon ancho chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Wash the red potatoes thoroughly and cut them into quarters, leaving the skin on for added texture.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
Bring the pot to a boil over high heat and then reduce the heat to medium. Simmer the potatoes for 15–20 minutes, or until they are fork-tender.
While the potatoes cook, heat the heavy cream and Bock beer in a small saucepan over low heat. Do not let it boil. Keep warm until ready to use.
Drain the cooked potatoes and return them to the pot. Allow residual heat to dry out any excess moisture for about 1–2 minutes.
Add the butter to the potatoes and use a potato masher to smash them to your desired consistency. For a more rustic texture, leave some small chunks of potato.
Stir in the warmed cream and beer mixture gradually, mashing and combining as you go, until the potatoes reach your desired creaminess.
Add the ancho chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir thoroughly to incorporate the seasoning evenly.
Taste the potatoes and adjust the seasoning as necessary with additional salt or spices.
Transfer the potatoes to a serving bowl and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 11.8 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3961 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
