One-Pan Shrimp and Potato Mash
The ultimate 'I'm too tired to do dishes' comfort meal that feels like a fancy bistro dinner.
When the day feels long and your energy is low, this one-pan wonder is your best friend. We’ve taken the classic pairing of buttery mashed potatoes and succulent shrimp and streamlined it into a single-skillet process to save you from a mountain of cleanup. You get that velvety, comforting potato texture combined with the savory pop of garlic-kissed shrimp in under 30 minutes. The secret is using pre-boiled baby potatoes or a high-starch variety to ensure they melt into a creamy base almost instantly. It smells like a cozy kitchen and tastes like a warm hug at the end of a grueling shift. Skip the complex techniques; just let the butter and garlic do the heavy lifting while you relax for a second.
Ingredients
- 1.5 lb baby potatoes — halved or quartered depending on size
- 1 lb large shrimp — peeled and deveined
- 4 tbsp butter
- 3 unit garlic — minced
- 0.5 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley — chopped
Method
- 1 Boil the halved potatoes in a large pot of salted water for 12-15 minutes until fork-tender. Drain well.
- 2 While potatoes boil, melt 2 tbsp of butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant but not brown.
- 3 Add the drained potatoes to the skillet with the garlic butter. Mash them thoroughly with a masher or fork until mostly smooth.
- 4 Stir in the heavy cream, salt, pepper, and 2 tbsp of the remaining butter. Let simmer for 3 minutes until the mixture thickens slightly.
- 5 Push the mashed potatoes to the sides of the skillet, creating a space in the center. Add the shrimp to this space.
- 6 Cook the shrimp for 4-5 minutes, tossing occasionally, until they turn pink and opaque.
- 7 Fold the shrimp into the potato mixture, toss with parsley, and serve immediately.
Variations
- Vegetarian Swap — Swap the shrimp for canned chickpeas (drained and patted dry) and sauté with extra garlic.
- Faster Prep — Use pre-cooked frozen mashed potatoes (the kind in the refrigerated section) to skip the boiling step entirely.
Notes
For a smoother mash, you can use a hand mixer. If the mixture feels too thick, add an extra splash of heavy cream or a knob of butter.
Equipment that helps
- Large Skillet — Allows you to cook the shrimp and incorporate them into the mash without extra pans.
- Potato Masher — Creates that rustic, comforting texture in seconds without needing a blender.
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