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, full fat sour cream and milk, but every bit as tasty. The sour cream adds a slight tang and, if preferred, you can substitute nonfat plain yogurt. 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. There is no need to peel the potatoes, but the choice is yours. This recipe can be made in any amount needed.

Ingredients

• 2 pounds thin-skinned potatoes, scrubbed and cut into about 1-inch pieces (see comments above)
• 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
• 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, 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.

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