RECIPE | Smashed (not Mashed) Potatoes with Sour Cream and Chives

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Smashed, mashed, what’s the difference? Is there one?

YES!

Well at least in our house there’s a difference. I’m the queen of potatoes around here with Kaydee following in my foot steps as the second biggest potato lover. So in essence, we cook a lot of potatoes. When it’s hot we do them mashed or fried. When it’s cool out we do them smashed or baked. The difference you see is all about the texture.

Mashed = peel, quartered, boiled and whipped in the mixer or by hand with the potato masher.
Smashed = boiled, smashed with the potato smasher (same tool, different name) and baked.

All those fancy words (ha) are probably a bit silly but that’s how we roll around here. And now that the evening hours are getting a bit chilly it’s time to retire the mixer (but not the masher because it doubles as the smasher) and pop our taters in the oven. Rather than spending an hour baking the little red buggers I like to boil them until tender, give them a not-so-gentle smash and top them off with goodies. It could be bacon, could be cheese, always butter, definitely salt, sometimes pepper and this time … chives & sour cream.

I can’t say that I have a favorite topping or way to cook them because they’re all just so darn good, but especially these.

sour cream and chives smashed potatoes

Now if you want to make these you’ll need to get yourself a good masher and smasher … and maybe a back-up if your kids haul off with your kitchen tools like mine do.

smashed potatoes with butter sour cream and chives

So tell me … how do you like your potatoes cooked?

Smashed (not Mashed) Potatoes with Sour Cream and Chives
 
Prep
Cook Time
Total Time
 
Author:
Type: Side Dish
Serves: 6
Ingredients
  • 9 - 12 petite red potatoes
  • coarse sea salt
  • fresh ground black pepper
  • 2 tablespoons olive oil
  • ½ stick olive oil & sea salt butter (Land O Lakes), melted
  • cup of sour cream
  • handful of chopped fresh chives
Instructions
  1. In a large pot, cover the potatoes with water and a lid and boil until fork tender. About 30 minutes or so depending on the size of your potatoes. Just test them with a fork every 15 minutes. Drain and set aside.
  2. Preheat oven to 450 degrees F.
  3. On a large baking sheet (with a lip) brush the bottom with the olive oil.
  4. Place the potatoes on the baking sheet with a few inches of space between each one.
  5. Using a potato smasher, press each potato until the skin breaks and it resembles a lumpy potato cake.
  6. Brush the top of each potato with the melted butter.
  7. Sprinkle generously with salt and pepper.
  8. Bake for 15 minutes.
  9. Top with a dollop of sour cream and fresh chopped chives.

 

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  1. Oh man these are so getting made the next time I go to the store. I am a HUGE potato lover so I can’t wait to try this.

  2. We are a potato family and have them almost every meal like you smashed, mashed, baked, on the grill etc. Everyone loves them so we prepare a few ways:) These look yummy.

  3. I’ll eat them any which-a-way. I’ll even eat them at my house while you’re in Jamaica. LOL!!!!

  4. I’ve had them smashed and then slightly fried at restaurants and oh my word are they good! I’ve never done it myself so thanks or the easy recipe. I personally like my carbs any which way. hehe :)

  5. i like my potatoes in potato salad!

  6. I’m going to have to make these. I LOVE mashed, but they take some prep, so I usually do baked (microwave), then fry them a little bit. I top with a shredded cheese and onions… sometimes bacon. Mmm.