I got this recipe in a Cook’s Country magazine (which I subscribe to) and made it for dinner tonight. YUM! (I’ll post back later on how the meatloaf turns out…we’re still waiting….I’m a bad judge of time.)
Sour Cream & Onion Smashed Potatoes
serves 4 to 6
2 pounds small red potatoes, scrubbed
4 TB unsalted butter
4 scallions, white parts minced, green parts sliced thin
1 cup sour cream
1/2 cup half and half
Salt and Pepper
1. COOK POTATOES – Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 30 minutes.
2. SAUTE’ SCALLIONS – Meanwhile, melt butter in medium saucepan over medium-low heat. Cook scallion whites until translucent, about 5 minutes. Whisk in sour cream, half and half, 1 teaspoon salt and 1/4 teaspoon pepper until smooth. Remove from heat, cover, and keep warm.
3. SMASH – Drain potatoes in colander and return to dry pot; let stand 5 minutes. Using rubber spatula, break potatoes into large chunks. Fold in sour cream mixture until incorporated and only small chunks of potato remain. Stir in scallion greens and season with salt and pepper. Serve.
This is not the picture of the yummy potatoes I made. This is from the Cook’s Country website. I’m still trying to figure out my new phone and how to get pictures off of it.