Mary Berry Crushed New Potatoes with Garlic
Mary Berry Crushed New Potatoes with Garlic is a rustic potato dish made from boiled new potatoes that are lightly smashed before being tossed with butter, garlic, herbs, and seasoning. Unlike mashed potatoes, these retain their structure, giving a more textured, hearty feel. The garlic infuses warmth and depth, while the butter adds richness without overwhelming the delicate flavour of the potatoes.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: British
Ingredients
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1kg new potatoes, washed
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3 tablespoons butter or olive oil
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2–3 garlic cloves, finely minced
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2 tablespoons fresh parsley, chopped
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Salt and black pepper, to taste
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Optional: Lemon zest, chives, or a drizzle of olive oil for finishing
Instructions
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Boil the potatoes – Place 1kg new potatoes in a saucepan, cover with water, and boil for 15–20 minutes until fork-tender.
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Drain thoroughly – Drain the potatoes well to remove excess moisture.
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Lightly crush the potatoes – Use the back of a spoon or a masher to gently break the potatoes while keeping their shape.
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Melt the butter – Warm 3 tablespoons butter in a small pan and add the minced garlic, allowing it to soften but not brown.
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Combine with potatoes – Pour the garlic butter over the crushed potatoes, tossing gently to coat.
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Season generously – Add salt, black pepper, and fresh parsley, mixing until everything is evenly coated.
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Finish and serve – Add optional lemon zest or olive oil for brightness, then serve warm alongside your favourite main dishes.