Sour Cream Smashed Potatoes and a Potato Blog Hop

Sour Cream and Scallion Mashed Potatoes
Sour Cream and Scallion Mashed Potatoes

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)Β 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.

4.9 from 8 reviews
Sour Cream and Scallion Smashed Potatoes
Prep Time
Cook Time
Total Time
Sour cream and scallion mashed potatoes come together quickly using just a few ingredients and make the perfect side that is naturally vegetarian and gluten free.
Recipe Type: Side
Yield: 4
  • 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
  1. 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.
  2. Drain the potatoes and return to the pot. Add the warmed milk and mash with a potato masher or wooden spoon.
  3. Add the sour cream and continue mashing until you reach the desired consistency/smoothness.
  4. Stir in the scallions with a wooden spoon and season with salt and pepper.
  5. Serve immediately, topped with additional scallions, if desired.
Gluten Free, Kosher Dairy, Vegetarian

51 thoughts on “Sour Cream Smashed Potatoes and a Potato Blog Hop

  1. Sharon | Chinese Soup Pot

    O I love that song too by Mary Wells! It was nice to watch a video of her sing that song again. And then I started to crack up hard when I read your version of the lyrics! =D Potatoes are great, they do taste to good and are so versatile!

  2. Liz

    Katherine, your smashed potatoes look amazing! And I can’t wait to see all the other potato ideas! Great blog hop theme!!! xo

  3. Delishhh

    Being from nothern Europe we had potatoes almost every day – my favorite are small fresh potatoes usually get during the summer time – served with dill and herring YUM!! But they are hard to find here so i prefer baked potatoes when i can’t find the young fresh ones.

    • Katherine

      I love hearing about your background and food traditions! Young fresh potatoes are hard to come by in Israel as well so I typically use larger baking potatoes for most everything.

    • Katherine

      Me too! I try not to eat potatoes every day, but I totally could. Once I started adding sour cream to my mashed potatoes I couldn’t stop! I just love the creamy tanginess it adds.

  4. Sudha

    I love potatoes and can use them in any dish possible.We have a huge variety of dishes cooked with potatoes in our Indian cuisine – wish I could bring you more!Have linked up my very favorite snack Chicken and Potato sandwich as of now:)Happy hosting!

  5. Parsley Sage

    I could eat potatoes everyday. Smashed, french fried, baked, heck…I’d probably eat one raw in a pinch πŸ™‚ Loaded with sour cream of course! Just like yours, sooooo yummy!

    • Katherine

      Ha, me too! And yes, I just love sour cream. I love them on my baked potatoes (not going to lie, they end up in 1:1 potato:sour cream) so I figured why not in mashed potatoes?

  6. Kim Bee

    These look incredible Katherine. I have a tendency to over mix mine as the kids don’t like any lumps or bumps. But I would much prefer to do smashed with skins on. I must give this a whirl. Hope you are enjoying your weekend.

    • Katherine

      Thank you Kim! I also like super smooth mashed potatoes – well, I like any mashed potatoes! But I do like the texture from the skin. Hope you’re having a great week!

  7. mjskit

    I love seeing that you leave the peels on your potatoes! There are so many nutrients and so much flavor in the peel is a shame to discard it. This is such a simple and tasty looking smashed potato recipe! I love it! I know my potato smasher (the hubby) would love it too so it’s been saved!

    • Katherine

      Thank you MJ! You are so right about the nutrients in the peel. This recipe is so simple I almost didn’t post it, but I think that’s also why it’s so great. I hope you enjoy! Let me know πŸ™‚

  8. zenchef

    You’ve been cooking up some beautiful food. I get so hungry everytime I come here. I want an order of each please. πŸ™‚ The keyword here is “sour cream”. So delicious.

    • Katherine

      Wow, thank you! What a compliment πŸ™‚ And I totally agree – the keyword is indeed sour cream. I don’t know if it’s my 1/4 Hungarian roots, but I could eat it by the spoonful!

  9. kitchenriffs

    Love potatoes of all kinds, and mashed potatoes are right up there. My favorite potato recipes might be Indian, though. There’s something about potatoes cubes sauteed in an onion, ginger, garlic, cumin, coriander, and turmeric slurry that’s wonderful.

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