I love mashed potatoes. So when my wife put these in front of me it peaked my interest. She called them Smashed Potatoes. Now for those that may be wondering what the difference is between mashed potatoes and smashed potatoes the only real difference is the chunkiness. If you like chunky mashed potatoes, then you’ll love smashed potatoes. Lacy is so good about making these and I really love this recipe.
The potatoes we used were the little baby Yukon Golds. Baby potatoes are preferred because they will cook through in less than time than other potatoes. Nothing is worse than when you are eating mashed potatoes and you find a hard, under-cooked potato in the mix. Yuck. The advantage of having baby potatoes is they also cool quicker!
So why is this recipe the perfect smashed potato recipe? Simple, I have yet to taste a better smashed potato recipe. I’m one of those people that ordered mashed potatoes at every restaurant. I like them. So when my wife makes these, there are rarely leftovers!! Sour cream, milk, butter in the right combination and wow, magic happens!! Try this recipe and let me know what you think!!
- 1 two pound baby yukon potatoes
- ½ stick of butter
- salt and pepper to taste
- ½ cup of milk (add a ¾ cup if you desire more creamy potatoes)
- ½ cup of sour cream
- Clean th potatoes
- Place the poatoes in a pan, cover with water. Boil until they are tender to a fork. (Around 20 minutes but keep an eye on them)
- Strain the water off the potatoes
- Put them back into the pot, and put the pot back on the burner. Turn off the burner but let the residual heat or place on low.
- Add in salt, pepper and butter and stir.
- Cook for a couple of minutes to cook away all of the excess water and the butter is throughly melted.
- Now take a hand masher (or the end of a cup) and smash the potatoes lightly.
- Then with a big spoon, stir in the sour cream and milk. Do not add all of the cream and milk at once. Because potatoes vary in size it’s best to add them until you reach your desired consistency.