Chunkier and more rustic than your standard mash, these spuds are enhanced by the color and flavor of fresh chives.
Creamy Smashed Potatoes with Chives
Servings
8 Servings
Ingredients
- 3 pound baby Yukon Gold or fingerling potatoes cut into 1/2-inch pieces
- 3 tablespoon unsalted butter at room temperature
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup chopped chives
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- Freshly ground black pepper
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil over high heat and reduce to a simmer. Cook potatoes 15 to 20 minutes or until tender. Drain well and return to the pot.
- Mash with a potato masher leaving some large pieces. Stir in butter, yogurt, chives, garlic powder, salt and pepper and serve immediately.
You can’t. If it was included in a thanksgiving recommendation it was a mistake. Still if you want to make it pareve use parve sour cream.
I don’t understand how could you include sour cream or greek yogurt if you are making this for Thanksgiving dinner with your turkey.
They were ok . Don’t know that I would make them again as I don usually have sour cream on hand.
all sounds great! especially LOVE the baby red potatoes!
I have also used baby red potatoes in this recipe. also to keep it pareve i have used tofutti sour cream & have had great results. and to step it up a bit more i would use instead of sour cream or greek yogurt i would use cream cheese!!
Totally agree 🙂
Looks yummy. We serve lots of fish and this would be a great, easy and quick side dish.
Thanks!