Smashed Sour Cream Potatoes

  • Currently 4/5
I'm not going to lie. My potatoes (mashed or smashed) taste good because of the butter. I am not afraid of using butter in the potatoes because it's not like I eat them every day. Seriously. I make good potatoes. Try these and you will make good potatoes, too.
5 medium russet potatoes, scrubbed, skin left on
1 stick salted butter
1 cup sour cream
salt, to taste
pepper, to taste
1. Cut potatoes into large chunks.  Place in a large pan and cover with cold water.  This is like cooking need a big pot and lots of water.  Liberally season the water with a good handful of salt.  Bring to boil, reduce heat to just below a boil and cook until potatoes are fork tender.  Don't boil your potatoes or they will end up gummy.
2. When potatoes are fork tender, drain and return to pot.  Allow about 30 seconds or so to allow water to evaporate off of hot potatoes. 
3. Cube butter and add to potatoes.  Using a potato masher, mash potatoes to desired texture.  I like mine mostly mashed with a few smallish chunks. 
4. Add the sour cream and fold into potatoes. 

5. Serve immediately.
6. Makes 6 servings.
Dish   Side Dish

Dawn Knowlton

Member since Jan 2010

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