Smashed potatoes are a really easy side dish to serve during the week.Â We keep it (mostly) low-fat, but still delicious.Â And bonus – our recipe makes enough for us to re-heat some later in the week with a different entree.
Smashed potatoes use ingredients we typically keep around the house — sour cream, cream cheese, milk, red potatoes and green onions.
The potatoes are cut into medium-sized pieces.Â Â Ideally, they should be cut into approximately the same size so that they cook at the same rate, but they don’t have to be perfect because you’re ultimately going to smash them!
We place the dairy ingredients together in a bowl so that they can be added later to the potatoes all at once.
Boil the potatoes until they are fork tender.Â You can tell when they are done when you can easily smash a potato with a fork against the side of the pot.
Drain the potatoes and then add the dairy ingredients.
Here’s your workout to earn the butter in the recipe — smash the potatoes with a potato masher or a ricer.
Generously add salt and pepper (be sure to taste to make sure you’ve added enough!), add the chopped green onion tops, and then give it a final mix.Â They’re ready now, but you can also cover the pot while you’re finishing the rest of the meal.
- 1/4 cup milk
- 1 Tablespoon butter
- 2 Tablespoons sour cream
- 2 Tablespoons cream cheese
- 1 pound of small red potatoes
- 3-5 green onions, green parts only, chopped
Add the milk, butter, sour cream and cream cheese to a bowl. Â Wash the potatoes in cold water, cut in medium-sized pieces, and add to a medium pot full of water. Â Boil the potatoes until fork tender, approximately 10-12 minutes.
Drain the potatoes, retaining a half cup or so of boiling water. Â Add the dairies from the bowl to the potatoes, and mash the mixture with a potato masher. Â If the potato mixture is too thick, add some of the reserved water, a few splashes at a time.
Season with salt and pepper (this needs a good bit of salt!) to taste, add the chopped green onions, and give it a final stir. Â Cover with a lid until ready to serve.