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Sour Cream Smashed Potatoes recipe

Sour Cream Smashed Potatoes.Smashed potatoes are mashedpotatoes with lumps of potato intentionally left to add texture.There is no need to top these flavorful potatoes with gravy,they’re perfect served as is.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Sour Cream SmashedPotatoes

6 medium russet potatoesWater as needed2 teaspoons kosher or sea salt1/4 cup butter3/4 cup sour cream1 tablespoon chopped fresh flat-leaf parsleyor 1 teaspoon dried parsley leavesAdditional kosher or sea salt, if neededFreshly ground black pepper to taste

  • Peel and cut potatoes into 1 1/2-inchchunks and place in a medium saucepan, rinse with cold waterand drain well.
  • Add enough cold water to just cover potatoesand the 2 teaspoons salt; bring to a boil, cover and reduce heatto a low simmer and cook for 10 to 15 minutes or until potatoesare tender.
  • Drain off the cooking water from the potatoes,leaving potatoes in saucepan. Add the butter and sour cream andusing a potato masher or wooden spoon, mash the mixture leavingsome lumps for the “smashed potato effect”; stir inparsley. Taste and season with additional salt, if needed, andblack pepper as desired.
  • Serve hot.

    Makes 6 servings.

    Nutritional Facts Per Serving (1/6 of recipe):297.8 calories; 41% calories from fat; 13.9g total fat; 33.0mgcholesterol; 707.4mg sodium; 935.4mg potassium; 39.8g carbohydrates;2.8g fiber; 1.4g sugar; 37.0g net carbs; 5.6g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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