Try this unique twist on the classic holiday staple for Thanksgiving! These smashed potatoes are sure to become a new family tradition. Simply roast until soft then smash! Finish with your favorite toppings for a fun cross between baked and mashed potatoes. We recommend them with bacon, shallots and Raclette, a cheese from Switzerland traditionally melted until browned and piping hot.

Serves: 6
Difficulty: easy
Prep time: 10 min
Cook time: 40 min
Special tools: parchment paper, meat mallet

5 lb red or Yukon gold potatoes, washed and trimmed
1 t salt
1 t black pepper
3 T olive oil
1/4 c butter, melted
6 oz Raclette or other melting cheese, crumbled
4 oz cooked bacon, chopped (8 oz raw)
4 oz shallots, sliced
10 sprigs lemon thyme, woody stems removed
12 sage leaves, roughly chopped, plus more for garnish
2 T chives, roughly chopped (optional)
1 t flake sea salt, as desired

Preheat oven to 350 degrees. Toss potatoes in salt, pepper and oil; transfer to sheet pan with parchment paper and roast until softened throughout, approx. 30 min. Remove from oven and place another sheet pan right-side-up, on top of potatoes. Firmly and evenly press sheet pan down all over, crushing hot potatoes into smashed pucks (they should still be individual piles, yet closely touching). Or, smash potatoes with meat mallet. Pour butter over potatoes and sprinkle with cheese. Return pan to oven and increase heat to broil 3 min, until cheese is melted. Add bacon and shallots and return to broiler for 2 min, until browned well. Transfer to serving dish and garnish with herbs and sea salt. Serve immediately.

Smashed Potatoes with Raclette Cheese