Crushed Sour Cream Potatoes

Name: Crushed Sour Cream Potatoes
Total time: 35 min
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 4 pounds small, creamy potatoes, no larger than a golf ball, such as gold creamer; Kosher salt and freshly ground black pepper; 2 cups heavy cream; 6 large garlic cloves, crushed; 4 tablespoons unsalted butter; 1 cup sour cream, plus more for serving; 1/2 cup finely chopped chives; 1/3 cup coarsely chopped dill

By Alison Roman

Total Time: 35 minutes
Rating: 4(1,002)
Comments: Read comments

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior. From here on out, the key word is “cream”: Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don’t skimp on the black pepper or chives. They truly make this dish.

Featured in: Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen

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Ingredients

Yield:8 to 10 servings

4pounds small, creamy potatoes, no larger than a golf ball, such as gold creamer
Kosher salt and freshly ground black pepper
2cups heavy cream
6large garlic cloves, crushed
4tablespoons unsalted butter
1cup sour cream, plus more for serving
½cup finely chopped chives
⅓cup coarsely chopped dill

Ingredient Substitution Guide

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Preparation

Step 1
Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
Step 2
Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
Step 3
Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
Step 4
Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

Ratings

4 out of 5

1,002 user ratings

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Comments

dede.heath5 years ago

I crush unpeeled (cooked) potatoes almost all the time — never mashing them! Much more appealing than mashed, whipped, uninteresting potatoes! And adding garlic & cream & sour cream is even better.

B Cohen5 years ago

Roast a whole head of garlic, then when soft and gooey, squeeze the cloves into the warm cream. Oh my!

Lin5 years ago

Bon Appetit recently a recipe like this but with a more interesting sauce ("Crispy Smashed Potatoes with Walnut Dressing" and sour cream)

Ashley5 months ago

I made this for Christmas Day dinner with prime rib, and it was delicious! I enjoyed having some thing crushed and not mashed, with a little bit of color! It was super easy and the worst part was peeling the potatoes!

ZGBNM10 months ago

These are the equivalent of sour cream and onion potato chips. Delicious. I could eat the whole bowl.

jond2 years ago

Added smoked salmon (the firm hot smoked kind) and it was fantastic!

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