Houlihan's Smashed Potatoes copycat recipe by Todd Wilbur
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Houlihan's Smashed Potatoes

Score: 5.00. Votes: 1
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Here's a great way to make mashed potatoes, Houlihan's style. The Smashed Potatoes at the restaurant chain are considered one of Houlihan's specialty signature dishes. This a la carte dish is unique because of the added fresh onion, spices, and sour cream; and especially because of the finishing touch—some onion straws sprinkled on top. It's important when making your own version that you not entirely mash the potatoes, but instead leave a few small potato chunks for texture. Try making mashed potatoes like this, and you may never want to make them any other way.

Want more Houlihan's? See if I cloned your favorites here.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 4 medium or 2 large russet potatoes, peeled
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 tablespoon fresh minced onion
  • 2 tablespoons sour cream
  • Pinch garlic powder
  • 1/4 cup French's French Fried Onions (onion straws)
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    • Instructions

      1. Slice the potatoes into 1-inch cubes and boil in 6 cups of salted water for 15 to 20 minutes or until soft and tender.

      2. Drain off the water 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.

      3. Immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over low heat. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients.

      4. Serve the potatoes with a sprinkling of about 1 tablespoon of fried onions on top of each serving.

      Serves 4 as a side dish.

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Score: 5.00. Votes: 1
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Dec 21, 2019, 17:53

YUM YUM YUM, Love this. Thanks sooooo much for the post.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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