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Sour Cream and Onion Smashed Potatoes Recipe

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This recipe for Sour Cream and Onion Smashed Potatoes is from Holy Trinity 2010 Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds small red potatoes, scrubbed
4 tablespoons unsalted butter
4 scallions, white parts minced, green parts sliced thin
1 cup sour cream
½ cup half-and-half
Salt and pepper
Directions:
Directions:
1. COOK POTATOES 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.
2. SAUTE SCALLIONS Meanwhile, melt butter in medium saucepan over medium –low heat. Cook scallion whites until translucent, about 5 minutes. Whisk in sour cream, half-and-half, 1 teaspoon salt, and ¼ teaspoon pepper until smooth. Remove from heat, cover, and keep warm.
3. SMASH 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 scallion greens and season with salt and pepper. Serve
Personal Notes:
Personal Notes:
If the potatoes are too thick after folding in the sour cream in step 3, stir in additional half-and-half, 1 tablespoon at a time, until they reach the desired consistency. This recipe can be doubled.

 

 

 

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