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Sour Cream and Onion Smashed Potatoes
Note well the language: Smashed potatoes are not the same as mashed potatoes.
Note also the technique: When we say "scrubbed," we mean that you should not peel the potatoes.
| 2 pounds small red potatoes, scrubbed |
4 T. butter |
| 4 scallions, white parts minced, green parts thin sliced |
1 c. sour cream |
| 1/2 c. half-and-half |
salt and fresh ground black pepper to taste |
- In a large pot over high heat, bring the potatoes and enough water to cover them by 1 inch to a boil.
Reduce the heat to medium and simmer until tender, about 30 minutes.
- Melt the butter in a small sauce pan over medium-low heat. Add the scallion whites, cooking them
until they are translucent, about 5 minutes. Whisk in the sour cream, the half-and-half, 1 t. salt,
and 1/4 t. pepper until the mix is smooth. Cover and remove from the heat.
- Drain the potatoes, and return them to the dry pot for about 5 minutes. Using a rubber spatula (so
you don't mash the potatoes), break the potatoes into large chunks. Fold in the sour cream mixture,
breaking the potatoes into smaller chunks. Stir in the scallion greens, add some additional salt and pepper,
and serve.
4-6 servings
Source: Cook's Country, February 2009
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