Best Croatian Mashed Potatoes Recipe - How to Make Croatian Mashed Potatoes

Join! 12 weeks for $1

Foraging with Alexis Nikole Nelson.

Learn some of Sonoko Sakai's favorite dishes to make at home.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

.
Milk Street Recipe
Milk Street Bowtie Croatian Mashed Potatoes

Croatian Mashed Potatoes

1 hour

Croatian Mashed Potatoes

Free

Croatian restani krumpir is a hearty, rustic dish of mashed potatoes studded with onions that are sautéed until soft and sweet, oftentimes seasoned with paprika and brightened with fresh herbs. Our version, modeled after the potatoes we tasted at Samoborska Klet restaurant in Zagreb, is a one-pot recipe. The onion is caramelized, removed and set aside while the potatoes cook. Rather than boiling whole or chunked potatoes in copious water, we instead slice them unpeeled and steam them in the covered pot with only enough water to facilitate even cooking and prevent scorching. This keeps the potatoes from absorbing lots of moisture so the finished dish tastes rich and earthy instead of thin and washed-out. This dish is a perfect side to sausages, braises or stews.

4-6

Servings

Tip

Don’t forget to rinse the sliced potatoes before cooking. Rinsing washes off excess starch so the finished dish has a creamy consistency and isn’t dense and gluey. Also, don’t undercook the potatoes—they should almost fall apart when poked with a skewer so they can be easily mashed with a wooden spoon.

1 hour

2 tablespoons grapeseed or other neutral oil
1 large yellow onion, chopped
Kosher salt and ground black pepper
2 pounds Yukon Gold potatoes, unpeeled, halved lengthwise and sliced about ¼ inch thick
4 tablespoons (½ stick) salted butter, cut into 4 pieces
¼ teaspoon sweet paprika, plus more to serve
2 tablespoons finely chopped fresh chives, divided
Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    large yellow onion, chopped

  • Kosher salt and ground black pepper

  • 2

    pounds Yukon Gold potatoes, unpeeled, halved lengthwise and sliced about ¼ inch thick

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • ¼

    teaspoon sweet paprika, plus more to serve

  • 2

    tablespoons finely chopped fresh chives, divided

Directions
  1. 01
    In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened and well browned, 22 to 25 minutes. Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.
  2. 02
    In a colander under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in ¾ cup water and ½ teaspoon salt, then distribute the potatoes in an even layer. Cover and bring to a boil over medium-­high. Reduce to medium and cook at a simmer, stirring occasionally, until the slices almost fall apart when poked with a skewer, 18 to 20 minutes.
  3. 03
    If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains. Reduce to low, add the butter and cook, stirring and mashing the potatoes with a spoon, until the butter is melted and incorporated, about 1 minute. Stir in the onion, paprika, and ¼ teaspoon each salt and pepper. Stir in 1 tablespoon of the chives, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with additional paprika and the remaining 1 tablespoon chives.
Tip: Don’t forget to rinse the sliced potatoes before cooking. Rinsing washes off excess starch so the finished dish has a creamy consistency and isn’t dense and gluey. Also, don’t undercook the potatoes—they should almost fall apart when poked with a skewer so they can be easily mashed with a wooden spoon.
.
In the store
More

Sides

Down arrow

Croatian Mashed Potatoes

Get Ready to Cook

4-6

Servings

1 hour

Tip

Don’t forget to rinse the sliced potatoes before cooking. Rinsing washes off excess starch so the finished dish has a creamy consistency and isn’t dense and gluey. Also, don’t undercook the potatoes—they should almost fall apart when poked with a skewer so they can be easily mashed with a wooden spoon.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    large yellow onion, chopped

  • Kosher salt and ground black pepper

  • 2

    pounds Yukon Gold potatoes, unpeeled, halved lengthwise and sliced about ¼ inch thick

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • ¼

    teaspoon sweet paprika, plus more to serve

  • 2

    tablespoons finely chopped fresh chives, divided

Step 1 of 3

Cook Onion Until Browned

2
tablespoons grapeseed or other neutral oil
1
large yellow onion, chopped
Kosher salt

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until softened and well browned, 22 to 25 minutes. Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.

Step 2 of 3

Cook Potatoes

2
pounds Yukon Gold potatoes, unpeeled, halved lengthwise and sliced about ¼ inch thick
Kosher salt

In a colander under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in ¾ cup water and ½ teaspoon salt, then distribute the potatoes in an even layer.


Cover and bring to a boil over medium-­high. Reduce to medium and cook at a simmer, stirring occasionally, until the slices almost fall apart when poked with a skewer, 18 to 20 minutes.

Step 3 of 3

Taste, Season and Serve

4
tablespoons (½ stick) salted butter, cut into 4 pieces
¼
teaspoon sweet paprika, plus more to serve
2
tablespoons finely chopped fresh chives, divided
Kosher salt and ground black pepper

If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains. Reduce to low, add the butter and cook, stirring and mashing the potatoes with a spoon, until the butter is melted and incorporated, about 1 minute.


Stir in the onion, paprika, and ¼ teaspoon each salt and pepper. Stir in 1 tablespoon of the chives, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with additional paprika and the remaining 1 tablespoon chives.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Sides
JANUARY 2022
ORANGE 3 PIECE SET AND ORANGE NAKIRI

$310 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway