Mashed potatoes are a classic side dish. But, Sour Cream Smashed Potatoes are a delicious spin on a classic! Baby Yukon gold potatoes and baby red potatoes are boiled until soft, then smashed up with creamy sour cream, butter and salt and pepper to make a simple, yet satisfying side dish. I love “smashing” the potatoes instead of “mashing” them, as you will get bites of smooth and creamy mashed potatoes swirled with bits of tender potatoes waiting to be devoured.
- 1 1/2 pounds baby Yukon gold potatoes, quartered
- 1 1/2 pounds baby red potatoes, quartered
- 3/4 cup sour cream
- 4 tablespoons butter
- Salt and pepper to taste
- Add the quartered potatoes into a large pot and fill with enough water to just cover the tops of the potatoes. Place it over medium-high heat on the stove top and bring to a boil. Gently boil the potatoes until fork-tender, about 15-20 minutes, Drain and add the potatoes to a large bowl.
- Add the sour cream and butter to the potatoes. Using a hand mixer on low speed, carefully start to smash the potatoes and combine with the sour cream and butter. Use the hand mixer until the desired consistency is achieved – you can either have them more smooth (more time) or more “smashed” (less time.) Season to taste with salt and pepper.
- Prep Time: 30 minutes
- Cook Time: 15 minutes