Sour Cream Smashed Potatoes

Ingredients

  • 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

Directions

  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

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