Sour Cream Smashed Potatoes


  • 4 pounds small (not baby) red potatoes, well-scrubbed
  • Salt and pepper
  • 1 cup whole milk
  • 2 tablespoons margarine or butter
  • 1 cup reduced-fat sour cream
  • 1/4 cup snipped chives, plus additional for garnish


  1. In 8-quart saucepot, combine potatoes, 1 teaspoon salt, and water to cover; heat to boiling on high. Reduce heat to low; cover and simmer 45 to 55 minutes or until potatoes are tender when pierced with tip of knife. Drain well.
  2. Meanwhile, in microwave-safe cup, microwave milk and margarine on High 1 minute or until margarine is melted and milk is warm.
  3. Return drained potatoes to saucepot. With potato masher, coarsely mash potatoes with sour cream. Gradually add warm milk; continue to mash until well blended but potatoes are still slightly chunky. Stir in snipped chives, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
  4. To serve, spoon potatoes into serving bowl and garnish with additional snipped chives.

From Good Housekeeping

Let us know what you think

Your email address will not be published. Required fields are marked *