My Recipe Box

Smashed Potatoes with Sour Cream and Chives


Serves 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.

Photo: Christopher Hirsheimer

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

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