Crushed potato is made by taking the flesh of a potato and roughly mashing it three or four times. Though gravy and sour cream might be heaped on top afterwards on the dinner plate, no other substance is added to the potato during the crushing. The mashed pulp is meant to remain coarse and mealy. The back of a fork is ideal for achieving this.
Fans of crushed potato often say that while they don’t like the “puréed” texture of mashed potatoes, they do like the texture of potatoes that have merely been crushed.
Crushed potatoes are now being used as a bed for other things to be served on top of. In fancier restaurants, the Crushed Potato might be flavoured with truffles or rosemary.
Hash brown patties or Tater Tots, broken up roughly and microwaved.