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Prepare the mashed potatoes: Place the peeled and quartered russet potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.

While potatoes cook, prepare the special sauce: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish, yellow mustard, garlic powder, onion powder, and paprika until well combined. Cover and refrigerate until ready to serve.

Drain the cooked potatoes thoroughly. Return them to the hot pot. Add the melted unsalted butter, warm milk, sour cream, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed. Cover and keep warm.

Prepare the smashburgers: Divide the ground beef into 8 equal, loose balls (do not pack tightly). Season the balls lightly with kosher salt and black pepper.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking lightly. Add 1 tablespoon of vegetable oil. Place two beef balls in the hot skillet, leaving space between them. Immediately smash each ball flat with a sturdy spatula, pressing firmly to create thin patties with crispy edges. Cook for 2-3 minutes until a deep brown crust forms.

Flip the patties. Immediately place one slice of American cheese on one patty, then stack the other patty on top of the cheesed patty. Cook for another 1-2 minutes until the cheese is melted and the second side is browned. Remove the double patty to a plate and cover loosely with foil to keep warm.

Repeat steps 5 and 6 with the remaining beef balls and cheese slices, adding more vegetable oil to the skillet if needed, until all four double smashburgers are cooked.

Assemble the bowls: Divide the warm mashed potatoes among four serving bowls. Top each bowl with one double smashburger patty. Drizzle generously with the prepared special sauce.

Garnish each bowl with crumbled bacon, chopped dill pickle chips, finely diced red onion, and fresh parsley (if using). Serve immediately.


Prepare the mashed potatoes: Place the peeled and quartered russet potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.

While potatoes cook, prepare the special sauce: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish, yellow mustard, garlic powder, onion powder, and paprika until well combined. Cover and refrigerate until ready to serve.

Drain the cooked potatoes thoroughly. Return them to the hot pot. Add the melted unsalted butter, warm milk, sour cream, garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning as needed. Cover and keep warm.

Prepare the smashburgers: Divide the ground beef into 8 equal, loose balls (do not pack tightly). Season the balls lightly with kosher salt and black pepper.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking lightly. Add 1 tablespoon of vegetable oil. Place two beef balls in the hot skillet, leaving space between them. Immediately smash each ball flat with a sturdy spatula, pressing firmly to create thin patties with crispy edges. Cook for 2-3 minutes until a deep brown crust forms.

Flip the patties. Immediately place one slice of American cheese on one patty, then stack the other patty on top of the cheesed patty. Cook for another 1-2 minutes until the cheese is melted and the second side is browned. Remove the double patty to a plate and cover loosely with foil to keep warm.

Repeat steps 5 and 6 with the remaining beef balls and cheese slices, adding more vegetable oil to the skillet if needed, until all four double smashburgers are cooked.

Assemble the bowls: Divide the warm mashed potatoes among four serving bowls. Top each bowl with one double smashburger patty. Drizzle generously with the prepared special sauce.

Garnish each bowl with crumbled bacon, chopped dill pickle chips, finely diced red onion, and fresh parsley (if using). Serve immediately.
