Sour Cream and Onion Smashed Potatoes
Ingredients
2 pounds small red potatoes, scrubbed (Apparently my potatoes weren’t small enough and I ended up wishing that I had used baby potatoes or quartered the ones I did use.)
4 tablespoons unsalted butter
4 green onions, white parts minced, green parts sliced thin
1 cup sour cream
1⁄2 cup half and half
Salt and pepper
Instructions
1. Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 30 minutes. (Due to the size of my potatoes this took about 50-60 minutes…)
2. Meanwhile, melt butter in medium saucepan over medium-low heat. Cook green onion whites until translucent, about 5 minutes. Whisk in sour cream, half and half, 1 teaspoon salt, and 1⁄4 teaspoon pepper until smooth. Remove from heat, cover, and keep warm.
3. Drain potatoes in colander and return to dry pot; let stand 5 minutes. Using rubber spatula, break potatoes into large chunks. Fold in sour cream mixture until incorporated and only small chunks of potato remain. Stir in green onion greens and season with salt and pepper. Serve.
Comments
This recipe is from the 2009 Cook’s Country Annual the flavors were great. Aside from the large potatoes taking forever to cook, the recipe was very simple to bring together and very tasty. I love the chunky texture that smashed potatoes have.
Shown here with Maple-Glazed Pork Tenderloin.
Cook’s Country 2009