Sour Cream Smashed Potatoes
Serves 4 to 6
This smashed potato recipe is a quick, easy and delicious side dish. It is also lighter and healthier than potatoes that use lots of butter, as well as full fat sour cream and milk, but every bit as tasty. The sour cream or yogurt adds a slight tang, much like buttermilk would do. You can add more or less of any ingredient, depending on the desired taste and texture. The best potatoes to use for smashed or mashed potatoes are boiling potatoes with red or white skins, or my personal favorite, Yukon gold. This recipe can be made in any amount needed.
- 2 pounds thin-skinned potatoes, scrubbed and cut into about 1-inch pieces
- 1/2 small onion, peeled and coarsely chopped
- Salt and pepper to taste
- 2 tablespoons butter, preferably unsalted
- 1/2 cup reduced-fat sour cream or nonfat plain yogurt
- About 1/4 cup reduced fat or nonfat milk
- 2 tablespoons chopped fresh parsley
Place the potatoes and onions in a medium saucepan. Add enough water to cover. Season with salt. Bring to a boil, cover, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. Drain the potatoes and return to the pan. Add the butter and smash as much as desired. Stir in the sour cream or yogurt, then add as much milk as needed to make creamy. Add salt, pepper and parsley, then taste for seasoning. Serve immediately, or cover and keep warm over a very low burner for up to 15 minutes, stirring occasionally.