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Smashed Potatoes with Sour Cream and Chives

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Christopher Hirsheimer

Servings: four.

These mashed potatoes, excerpted from the cookbook The Food You Crave, are true home-style comfort, smashed so they have a rustic chunkiness and mixed with familiar mashed potato flavors—tangy sour cream and chives.


  • 1-1/4 lb. Yukon Gold potatoes (about 4 medium), unpeeled and cut into 1-inch pieces    
  • 1/4 cup low-sodium chicken broth, warmed
  • 1/4 cup reduced-fat sour cream
  • 1-1/2 Tbs. chopped fresh chives
  • Salt and freshly ground black pepper to taste


  • Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

    Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pepper, and serve.


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  • mgssts63 | 03/23/2010

    We totally mashed these potatoes since I dislike "lumpy" potatoes. These were easy and the flavor was nice.

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