Sour Cream Smashed Potatoes and a Potato Blog HopPosted on Dec 9, 2011 | 50 comments
Potatoes have always been my favorite. So much so that in fourth grade when we had to write a song or poem about our favorite food, while everyone else penned odes to bacon and chocolate cake, I gushed about the humble spud. To the tune of “My Guy” by Mary Wells. (You may recall that Sister Act was popular at the time, in which they also made their own version of the song.) Not a naturally gifted singer, I belted something out about “my potato,” and how much I loved it baked, roasted, mashed, and fried. Twenty years later, I can tell you not much has changed. Although I’ve discovered and eaten more types of food than I ever dreamed of as a child, potatoes still remain my ultimate comfort food in all forms. And mashed is a whole other level of comfort.
My favorite way to make mashed potatoes lately is actually smashed with the skins still on and mixed with tangy sour cream. It gives the spuds a luxurious quality and amazing flavor. Throw some chopped scallions in there and you have yourself a side dish to go with steak (as I did the other night) or chicken, veggies or tofu. Today’s blog hop is all about potatoes, and I can’t wait to see what your favorite preparations are.
- 2½-3 pounds potatoes, roughly chopped
- ½ cup warm milk
- ½ cup sour cream
- ¾ cup chopped scallions, plus more for garnish
- Salt and pepper
- Put the potatoes in a large pot of salted water and bring to a boil. Simmer until the potatoes are soft, 15 to 20 minutes.
- Drain the potatoes and return to the pot. Add the warmed milk and mash with a potato masher or wooden spoon.
- Add the sour cream and continue mashing until you reach the desired consistency/smoothness.
- Stir in the scallions with a wooden spoon and season with salt and pepper.
- Serve immediately, topped with additional scallions, if desired.