Instant Pot Smashed Potatoes are the perfect, easy side dish to any meal! Fluffy potato, crispy edges plus a flavorful hummus crust, these are about to be your new addiction!
Have you ever had smashed potatoes?
Do you love them more than life?
Are you lost as to what I'm even talking about when I say “smashed potato”?
Basically, a smashed potato is a baby potato that has been cooked until it's super soft, then placed on a sheet pan and smashed flat-ish. It's then brushed with butter or oil and baked until it gets browned and crispy all over.
They are an absolute treat and a delicious variation on the good ol' potato.
In the past, I've used leftover hummus to coat sticks of potatoes to make the best ever oven-baked french fries. With a big container of Homemade Instant Pot Hummus in the fridge and a bag of baby potatoes in my pantry, I HAD A REVELATION!
Hummus Crusted Smashed Potatoes! It had to be good, right?!
GLORIOUS! Next level smashed potato right here and I am bursting at the seams for you to try this one as soon as humanly possible!
WHY YOU WILL LOVE INSTANT POT SMASHED POTATOES
- Soft fluffy potato interior + craggly, crispy potato skin on the outside – it's what everyone dreams their potato might be one day!
- Hummus crust topping – oh wow, it's so good. I'm not even sure how to describe it, you'll just have to make it to experience this one!
- So simple! Let the Instant Pot cook your potatoes until they're soft, then you get the fun of smashing and topping the potatoes.
- A perfect side dish to just about any entree you can possibly think of. Everyone needs a handy, back-pocket side dish recipe, THIS IS THE ONE!
- Lemon Turmeric Sauce. You can, of course, dip your potatoes in whatever you like, but this tangy/earthy/sunshiny sauce is everything!
HOW TO MAKE SMASHED POTATOES WITH THE PRESSURE COOKER
- Cook potatoes in a steamer basket inside the pot until soft
- Whisk together hummus and oil
- Whisk together Lemon Turmeric Sauce
- Space cooked potatoes out on a sheet pan and smash to about 1/2 inch thickness
- Brush with hummus mixture
- Broil until golden brown
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR MAKING THE BEST HUMMUS CRUSTED SMASHED POTATOES
- Ideally, you'll want to use baby potatoes that are about 1 1/2 – 2 inches thick. This size is best for smashing. In a pinch, you can do it with any shape or size of potato as long as it is cooked until very soft.
- IT IS VERY IMPORTANT THAT THE POTATOES ARE PRESSURE COOKED UNTIL VERY SOFT. If they aren't soft, the smashing step will cause you an immense amount of stress (speaking from experience).
- Pressure cook the potatoes in a steamer basket vs directly in the pot of water. If the potatoes are waterlogged, they won't get nearly as browned and crispy in the broiling step.
- Use a hummus that you love! I prefer this Homemade Hummus, but any store-bought will work for this recipe.
- I HIGHLY recommend the Lemon Turmeric Sauce! It pairs so well with the hummus and stores well in the fridge all week. I've used it as a dip for all kinds of vegetables, on a sandwich, and as a salad dressing – it's fantastic!
- These potatoes are a great make-ahead side dish. Simply cook the potatoes in advance and store them in the fridge. When you're ready to turn them into smashed potatoes, smash them on a sheet pan, slather with hummus, and bake at 425°F for 15-20 minutes until browned.
HOW TO STORE, REHEAT, AND FREEZE SMASHED POTATOES
- Store: Place cooled leftovers in a sealed container for up to 5 days.
- Reheat: To restore the crispy crust, reheat in an air fryer or under the broiler until crispy.
- Freeze: I don't recommend freezing these. The texture isn't nearly as good once they are thawed and reheated.
WHAT TO SERVE WITH SMASHED POTATOES
VARIATIONS OF SMASHED POTATOES
- Cheesy Smashed Potatoes: Omit the hummus, brush with melted butter, and top with grated cheddar and parmesan cheese.
- Bacon Ranch Smashed Potatoes: Omit the hummus, brush with butter, and top with grated cheese, crumbled bacon, and a drizzle of ranch dressing.
- Garlic and Herb Smashed Potatoes: Omit the hummus. Melt butter and add minced garlic and herbs of choice. Brush the potatoes with the garlic herb butter and add a sprinkle of grated parmesan cheese.
Imagine how many oohs and ahhs are going to be sung at your table when you set a tray of these down for everyone to devour!
Potato dishes can get a little mundane and repetitive; let's put a stop to that stereotype ASAP! Time to get smashin' and slatherin' and wake up the entire table. You'll be known as the hostess with the mostest for miles around!
Enjoy!
MORE INSTANT POT POTATO RECIPES
- Instant Pot Basic “Baked” Potato
- Instant Pot Potato Salad
- Instant Pot Salt Potatoes
- Instant Pot Creamy Garlic and Herb Mashed Potatoes
- Instant Pot Scalloped Potatoes
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT SMASHED POTATOES WITH HUMMUS
PrintInstant Pot Smashed Potatoes with Hummus
Easy Smashed Potatoes slathered with hummus and served with a beautiful Lemon Turmeric Sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ pounds small red or yukon gold potatoes (1 ½ – 2 inches thick)
- ¼ cup hummus, homemade or store bought
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Fresh cracked pepper
- Optional garnish: chopped fresh parsley, chives, basil, etc.
For the Lemon Turmeric Sauce
- ½ cup plain yogurt (Greek or regular)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 garlic clove, minced
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon honey or maple syrup
- ½ teaspoon salt
- Pinch of cayenne pepper
Instructions
- Pour 1 cup of water into the pressure cooker pot. Place steamer basket inside and place potatoes on top.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 – 15 minutes depending on size (10 minutes for 1 ½ inch potatoes, 15 minutes for anything larger).
- While the potatoes cook, preheat the oven broiler and prepare a baking sheet with nonstick cooking spray or nonstick foil.
- Whisk hummus and oil together in a small bowl; set aside.
- Whisk all of the ingredients for the Lemon Turmeric Sauce together in a small bowl; set aside.
- When pressure cooking is done, use a quick release. Poke the potatoes with a fork. They should be VERY soft. They need to be easy to smash in the next step. Pressure cook for another 5 minutes if needed.
- Evenly distribute potatoes on the prepared baking sheet. With a potato masher or the bottom of a cup, gently smash each potato until they are about a ½ inch thick.
- Brush hummus and oil mixture generously over each potato. Sprinkle each with a pinch of salt and freshly ground black pepper.
- Place under the broiler until golden brown, about 5 minutes or so. Watch closely so they don’t burn!
- Garnish with fresh herbs to make them pretty and serve hot with the Lemon Turmeric Sauce for dipping. Extra hummus is also fantastic for dipping.
Notes
- Be sure and use small potatoes that are about 1 ½ – 2 inches thick. Add a few extra minutes of cook time if they are larger.
- Potatoes can be pressure cooked in advance, then smashed, slathered with hummus, and baked from cold at 425°F for 15 – 20 minutes until browned.
Keywords: Smashed Potatoes, Potato Side Dish, Easy Side Dish
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