Prep time 5 min.

Cook time 5 min.


2 cans (14.5oz.ea.) Del Monte® Diced, Sliced or Whole New Potatoes, drained

¼ cup low fat milk

2 Tbsps. butter

Salt and black pepper, optional


  1. Place potatoes and milk in a large saucepan; bring to a boil over medium-high heat and continue boiling 1 minute to heat through. Remove from heat.

  2. Add butter. Using a potato masher; mash to desired consistency. Season to taste with salt and pepper, if desired.


VARIATIONS: Prepare recipe as directed, except:

  • For Rosemary-Garlic Smashed Potatoes, use 2 Tbsp. olive oil insted of butter and stir in 1/2 tsp. minced garlic or 1/8 tsp. garlic powder and 3/4 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary, crushed, in Step 1.
  • For Cheddar-Jalapeno Smashed Potatoes, stir in 1/4 cup shredded low fat sharp Cheddar cheese and 1 seeded jalapeno, diced, in Step 2.
  • For Sour Cream-Bacon Smashed Potatoes, stir in 2 Tbsp. light sour cream, 2 Tbsp. finely chopped green onions and 2 Tbsp. bacon bits in Step 2.
  • For Pesto-Parmesan Smashed Potatoes, use 2 Tbsp. prepared basil pesto instead of butter and stir in 1 Tbsp. grated Parmesan cheese, in Step 2.


NOTE: If smashed potatoes are too thick, add 1 to 2 Tbsp. milk, as desired.

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