Sour Cream and Onion Smashed Potatoes

By cindygwest

Ingredients

• 2 pounds small red potatoes, scrubbed
• 4 tablespoons unsalted butter
• 4 scallions, white parts minced, green parts sliced thin
• 1 cup sour cream
• 1/2 cup half-and-half
• Salt and pepper

Details

Servings 4

Preparation

Step 1

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. SAUTÉ 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