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Sour Cream Smashed Potatoes

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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x


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


  1. 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.
  2. 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
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