When my sister Amy was little, she called mashed potatoes “smashed” potatoes. I think every kid does for a while. But, poor Amy had siblings and parents who thought it was so cute when she said it, that we told her it was correct. Adamantly we insisted that she was right and people who said otherwise were just trying to make her seem silly. I know, we’re messed up. Anyway…I served these tonight with my dad’s birthday dinner. They are absolutely phenomenal potatoes. They get bonus points because I didn’t have to spend hours peeling them. Woo-hoo! Once again at dinner we tried to convince Amy that they were “smashed” potatoes. But, since she’s in her twenties now, she wasn’t buying it. Darn. Kids grow up so fast these days.
2 pounds small red potatoes, quartered
1/2 cup butter (I added a little more, using the garlic herb butter from my Chicken Kiev…cause it was awesome and I had extra)
1/3 – 1/2 cup milk
1/4 cup sour cream
salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
- Turn the burner off and put pot back on stove, combine butter, milk, sour cream in pot and stir until butter is melted. Add potatoes, salt, and pepper. Mash together until smooth and creamy.
5 thoughts on “Gourmet Red “Smashed” Potatoes”
Be they smashed or mashed, these spuds are always a comfort food for me. I have never tried using sour cream before- no guessing that’s what’s being added next time.
Had these with dinner the other night – turned out marvelous! Another win!