Cranberry Brie Smashed Potatoes
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Cranberry Brie smashed potatoes are a show-stopping Thanksgiving side dish when you want something besides another bowl of mashed potatoes. Baby gold potatoes are smashed and roasted with garlic and rosemary, then topped with melted Brie and whole berry cranberry sauce. It’s as incredible as it sounds!
The potatoes stay creamy in the middle with browned edges, and the Brie and cranberry are especially good together. If you are anything like me, you will be picking them right off the baking sheet even before they are served!
Ingredients
- Honey gold potatoes: I used 24 ounces of bite-size honey gold potatoes and left the skins on. Small potatoes are easiest to smash and portion.
- Olive oil, garlic, and rosemary: These season the potatoes before they roast and give them plenty of flavor underneath the toppings.
- Brie cheese: You only need 4 ounces, which is about half of an 8-ounce wheel. I leave the rind on.
- Whole berry cranberry sauce: Store-bought works perfectly, but you can also use my homemade cranberry sauce with orange juice if you are already making cranberry sauce for Thanksgiving.
- Salt and pepper: Season to taste before roasting.
How to Make Cranberry Brie Smashed Potatoes
Boil the potatoes
Add potatoes to a large stockpot and cover with water, making sure the water sits at least 1 inch above the potatoes.
Boil over medium-high heat until a fork easily pierces them. Drain and let them cool for a few minutes.
Smash and season
Preheat oven to 425°F and line a baking sheet with parchment paper.
Place the potatoes on the baking sheet and use the bottom of a drinking glass to gently smash each one to about 1/2 inch thick.
Mix olive oil, minced garlic, and chopped rosemary. Brush over the potatoes and season with salt and pepper.
Roast and add the toppings
Roast for 30 minutes, until the edges are browned.
Remove the baking sheet from the oven and place a slice of Brie, about 1/4 inch thick, on each potato. Return to the oven for 1–2 minutes, just long enough for the Brie to soften and melt.
Top each potato with a small spoonful of cranberry sauce and fresh rosemary if using. Serve right away.
My Tips
Don’t flatten the potatoes too thin. About 1/2 inch gives you browned edges while keeping the center creamy.
Go lighter on the cranberry sauce than you think. I was generous with mine and they were delicious, but a smaller spoonful gives you a better balance of cranberry, Brie, and potato.
Can I Make Them Ahead?
You can boil the potatoes earlier in the day, drain them well, and refrigerate them until you are ready to roast.
I would wait to smash and roast them until closer to dinner. They are best served right after the Brie melts, rather than completely assembling and reheating them.
Serving Them for Thanksgiving
I especially like these when you want one less traditional potato side on the Thanksgiving table. They still go with turkey, stuffing, vegetables, and gravy, but the cranberry and Brie make them feel different from regular mashed or roasted potatoes.
For a bigger Thanksgiving menu, you can pair them with recipes from my Thanksgiving side dish collection or browse some of my other potato side dishes.
If you like cranberry and Brie together, my cranberry Brie bites use the same holiday flavors in an appetizer.
Cranberry Brie Smashed Potatoes
Ingredients
- 24 oz. honey gold bite-size potatoes washed, skins left on
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- Salt and black pepper to taste
- 4 oz. Brie cheese cut into approximately 1/4-inch slices
- 1/2 cup whole berry cranberry sauce
- Fresh rosemary leaves optional for serving
Instructions
- Add potatoes to a large stockpot and cover with water, making sure the water reaches at least 1 inch above the potatoes. Boil over medium-high heat for approximately 15–20 minutes, or until easily pierced with a fork. Drain and let cool for a few minutes.
- Preheat oven to 425°F and line a baking sheet with parchment paper. Place potatoes on the baking sheet and gently smash each one with the bottom of a drinking glass until about 1/2 inch thick. Avoid smashing them too thin so the centers stay creamy.
- Mix olive oil, minced garlic, and chopped rosemary. Brush the mixture over the potatoes and season with salt and pepper.
- Roast for 30 minutes, or until the edges are browned and slightly crisp.
- Remove from the oven and place a slice of Brie on each potato. Return to the oven for 1–2 minutes, just until the Brie softens and begins to melt.
- Spoon a small amount of cranberry sauce over each potato. A little goes a long way and keeps the cranberry from overpowering the Brie and potato.
- Garnish with fresh rosemary leaves, if using, and serve immediately while the Brie is warm and melted. The potatoes stay creamy in the center, so they are best served with a fork rather than as finger food.
- To make ahead, boil the potatoes earlier in the day and refrigerate them after draining and cooling. Smash, season, roast, and add the toppings closer to serving time.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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