RECIPE | Smashed (not Mashed) Potatoes with Sour Cream and ...

Smashed, mashed, what?s the difference? Is there one?

YES!

Well at least in our house there?s a difference. I?m the queen of potatoes around here with Kaydee following in my foot steps as the second biggest potato lover. So in essence, we cook a lot of potatoes. When it?s hot we do them mashed or fried. When it?s cool out we do them smashed or baked. The difference you see is all about the texture.

Mashed = peel, quartered, boiled and whipped in the mixer or by hand with the potato masher.
Smashed = boiled, smashed with the potato smasher (same tool, different name) and baked.

All those fancy words (ha) are probably a bit silly but that?s how we roll around here. And now that the evening hours are getting a bit chilly it?s time to retire the mixer (but not the masher because it doubles as the smasher) and pop our taters in the oven. Rather than spending an hour baking the little red buggers I like to boil them until tender, give them a not-so-gentle smash and top them off with goodies. It could be bacon, could be cheese, always butter, definitely salt, sometimes pepper and this time ? chives & sour cream.

I can?t say that I have a favorite topping or way to cook them because they?re all just so darn good, but especially these.

Now if you want to make these you?ll need to get yourself a good masher and smasher ? and maybe a back-up if your kids haul off with your kitchen tools like mine do.

So tell me ? how do you like your potatoes cooked?

Smashed (not Mashed) Potatoes with Sour Cream and Chives

Type: Side Dish

Author: Cat Davis

Prep: 5 mins

Cook Time: 1 hour

Total Time: 1 hour 5 mins

Serves: 6

Ingredients

• 9 ? 12 petite red potatoes
• coarse sea salt
• fresh ground black pepper
• 2 tablespoons olive oil
• 1/2 stick olive oil & sea salt butter (Land O Lakes), melted
• cup of sour cream
• handful of chopped fresh chives

Instructions

1. In a large pot, cover the potatoes with water and a lid and boil until fork tender. About 30 minutes or so depending on the size of your potatoes. Just test them with a fork every 15 minutes. Drain and set aside.
2. Preheat oven to 450 degrees F.
3. On a large baking sheet (with a lip) brush the bottom with the olive oil.
4. Place the potatoes on the baking sheet with a few inches of space between each one.
5. Using a potato smasher, press each potato until the skin breaks and it resembles a lumpy potato cake.
6. Brush the top of each potato with the melted butter.
7. Sprinkle generously with salt and pepper.
8. Bake for 15 minutes.
9. Top with a dollop of sour cream and fresh chopped chives.

2.2.8

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Source: http://foodfamilyfinds.com/recipe-smashed-not-mashed-potatoes-with-sour-cream-and-chives/

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