Sour Cream and Onion Smashed Potatoes (ATK)

By hmp13

If the potatoes are too thick after folding in the sour cream in step 3, stir in additional half and half, 1 tablespoon at a time, until they reach the desired consistency. This recipe can be doubled.

Ingredients

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

Preparation

Step 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.

Saute 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.

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.