Imagine your favorite soft mashed potatoes, but with a surprise! We’re adding flaky, yummy fish called salmon. Salmon is a pink fish, and it tastes good with creamy potatoes. It’s like mixing two super tasty things! Think of it as making a cloud of potatoes and then placing a flavorful, healthy fish right on top. We’ll learn how to make this special dinner, where soft potatoes meet delicious salmon, and make a meal that’s both creamy and full of flavor.
Method
Prep and Boil the Potatoes
To start, bring a large pot of salted water to a rolling boil. Add the baby potatoes and let them cook for about five minutes—just enough to soften them slightly without making them mushy. While the potatoes are boiling, prepare a flavor-packed mixture by combining butter, crushed garlic, garlic granules, and Parmesan cheese in a small bowl. Once mixed, spread this mixture evenly onto a baking tray and lightly coat it with spray oil. This will serve as the base for the smashed potatoes, ensuring every bite is infused with garlicky, cheesy goodness.
Smash & Bake the Potatoes
Once the potatoes are done boiling, drain them thoroughly and transfer them onto the prepared baking tray, placing them directly over the butter and Parmesan mixture. Using the bottom of a glass or a potato masher, gently press down on each potato until it flattens slightly. Be careful not to apply too much pressure—we want crispy edges while keeping them intact. Once all the potatoes are smashed, place the tray in a preheated oven at 200°C (400°F) and bake for 15 minutes or until they turn golden and crispy.
Cook the Salmon
While the potatoes are baking, it’s time to prepare the salmon. First, season the salmon fillets with salt and pepper, ensuring both sides are well coated for maximum flavor. If using an air fryer, place the fillets inside and cook them at 180°C (350°F) for 10 minutes until they are flaky and cooked through. If you prefer pan-frying, heat a little oil in a frying pan over medium heat and cook the salmon for about 4-5 minutes on each side, flipping carefully to maintain its delicate texture.
Make the Creamy Sauce
As the salmon cooks, start on the sauce by heating a saucepan over medium heat. Add diced onions and red pepper, stirring occasionally until they soften and become fragrant. Once softened, pour in the 200ml of stock and allow it to reduce slightly—this step helps to concentrate the flavors, making the sauce richer. Next, stir in Philadelphia Lightest cream cheese, Parmesan, and a handful of spinach, allowing the cheese to melt and the spinach to wilt into the sauce. Stir everything well until the sauce becomes smooth and creamy, ensuring all ingredients are well incorporated.
Bring It All Together
Once the salmon has finished cooking, carefully transfer the fillets into the pan with the creamy sauce, letting them sit for a couple of minutes to absorb all the rich flavors. Give everything a gentle stir to coat the salmon with the sauce, allowing it to simmer for just a few minutes. By this point, your crispy smashed potatoes should be ready as well. Serve the salmon hot alongside the crispy potatoes and a side of steamed broccoli or any other vegetable of your choice. Enjoy this creamy, flavorful, and perfectly balanced meal!
Mashed Potatoes with Salmon
Equipment
- A large pot for boiling potatoes
- Baking tray
- Air fryer or frying pan
- Saucepan for the creamy sauce
- Potato masher or a sturdy glass for smashing
Ingredients
- For the Mashed Potatoes:
- 400 g baby potatoes
- 20 g Parmesan cheese
- 1 tbsp butter
- ½ tsp garlic granules
- 2 cloves garlic crushed
- Salt to taste
- Spray oil
- For the Salmon and Sauce:
- 2 salmon fillets
- 30 g Philadelphia Lightest cream cheese
- 1 small onion diced
- 2 cloves garlic crushed
- ½ red pepper diced
- 1 tbsp Parmesan cheese
- 200 ml stock I used Knorr gluten-free stock
- Handful of spinach
- Salt & pepper to taste
Instructions
- Prep and Boil the PotatoesBring a pot of salted water to a boil. Add the baby potatoes and cook for 5 minutes—just enough to soften them slightly.While they boil, mix together the butter, crushed garlic, garlic granules, and Parmesan cheese. Spread this mixture onto a baking tray and spray lightly with oil.
- Smash & Bake the PotatoesDrain the potatoes and place them onto the cheesy mixture on the tray.Use the bottom of a glass (or a potato masher) to gently smash each potato. Don’t go too hard—we want crispy edges but not mashed mush!Bake at 200°C (400°F) for 15 minutes, or until golden and crispy.
- Cook the SalmonSeason the salmon fillets with salt and pepper.Cook them in the air fryer at 180°C (350°F) for 10 minutes (or pan-fry them with a little oil for 4-5 minutes per side).
- Make the Creamy SauceIn a saucepan over medium heat, sauté the diced onion and red pepper for a few minutes until soft.Pour in the stock and let it reduce slightly—this intensifies the flavors!Stir in the cream cheese, spinach, and Parmesan, letting it melt into a creamy sauce.
- Bring it All TogetherOnce the salmon is cooked, gently place it into the sauce. Let it simmer for a couple of minutes, absorbing all that flavor.Serve with your crispy smashed potatoes and steamed broccoli on the side.
Notes
- Don’t over-boil the potatoes! Five minutes is just enough to soften them slightly—any longer, and they’ll fall apart when smashed.
- Keep an eye on the sauce. Once you add the cream cheese, stir continuously to prevent lumps.
- Crispy potatoes need space. If they’re too close together on the tray, they’ll steam instead of crisp up.
Serving Suggestions
Add some veggies – Steamed broccoli or roasted asparagus are perfect sidekicks.
A squeeze of lemon – Fresh lemon juice over the salmon adds a bright, zesty kick.
Crusty bread – A slice of warm, crusty bread soaks up the creamy sauce beautifully.
Fun Fact
Did you know that salmon is packed with omega-3 fatty acids, which are great for brain health? Plus, garlic and Parmesan bring tons of flavor without needing extra salt—perfect for a balanced meal!
Conclusion
This Mashed Potatoes with Salmon recipe is creamy, comforting, and incredibly easy to make. Whether you’re cooking for a weeknight dinner or impressing guests, this dish will have everyone asking for seconds. Enjoy your delicious, wholesome meal!
Let me know in the comments if you tried this recipe—I’d love to hear your thoughts!
What’s the best way to cook salmon for mashed potatoes, and how do I prevent it from drying out?
This goes beyond just “types of salmon” and addresses a common cooking challenge. It encourages answers that include specific cooking times, temperatures, and techniques
Beyond butter and cream, what are some creative ways to elevate mashed potatoes to complement salmon’s flavor profile?
This moves beyond basic additions and prompts answers about flavor pairings, like roasted garlic, horseradish, lemon zest, or specific herbs that harmonize with salmon.
What are some make-ahead or leftover strategies for mashed potatoes and salmon, and how do I reheat them without sacrificing texture?
This tackles the practical aspect of meal prepping and reheating, which is crucial for busy individuals. It encourages answers about storing mashed potatoes and salmon, reheating methods (oven, stovetop), and tips for maintaining moisture and flavor.