Sour Cream & Chive Smashed Potatoes

May 26, 2011

In need of a quick and simple yet tasty side dish to accompany Honey Bourbon Filet Mignon, I put this together.  I wanted something a little jazzier than plain old mashed potatoes but I didn’t have time to bake big potatoes.  By just barely smashing them, leaving them chunky and with their skins, you get the same flavors yet  they’re faster and easier to serve up to a crowd.



  • White or Gold Potatoes, 7 or 8 large
  • Sour Cream, 1/2 cup
  • Butter, 1/4 cup
  • Salt/Pepper
  • Fresh Chives, one bunch

Scrub the potatoes and cut them into quarters.  Put them in a large pot, barely cover with water and put them on to boil. Once they’re boiling, reduce the heat a bit and let them simmer until they’re fork-tender.

Drain the potatoes and throw them back into the warm pot.  Toss them over low heat for a minute or two, just long enough to remove some of the extra moisture.

Dump them into a large bowl and add the sour cream, butter, coarse-ground salt and freshly-ground pepper.

Snip a 3 or 4 tablespoons of chives into the bowl.

Gently smash it all together with a potato masher just a few times then stir gently until everything is combined.

Garnish by snipping more chives over the top and serve them up.  Enjoy!


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