Name: Sour Cream and Onion Smashed Potatoes
Total time: 1 h
Ingredients: 2 pounds small red potatoes , scrubbed; 4 tablespoons unsalted butter; 4 scallions , white parts minced, green parts sliced thin; 1 cup sour cream; 1/2 cup half-and-half; Salt and pepper

Why This Recipe Works

Waxy small red potatoes were the best choice in our recipe for Sour Cream and Onion Smashed Potatoes, as they held their shape and texture through cooking. When we first added the sour cream, the potatoes became gluey before we could fully incorporate it. Instead, we mixed the sour cream directly into the melted butter and other dairy before adding the mixture to the cooked potatoes. This meant less stirring, which eliminated the glueyness caused by overworking. This technique also helped to meld the flavors.

We use sliced scallions for bold onion flavor, but handled the whites and greens differently: We sautéed the whites in butter before mixing them with the warmed half-and-half and sour cream, and added the scallion greens raw for a fresh layer of onion flavor.

Before You Begin

If the potatoes are too thick after folding in the sour cream in step 3, stir in additional half-and-half, 1 tablespoon at a time, until they reach the desired consistency. This recipe can be doubled.

Instructions

COOK POTATOES Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 30 minutes.

SAUTÉ SCALLIONS Meanwhile, melt butter in medium saucepan over medium-low heat. Cook scallion whites until translucent, about 5 minutes. Whisk in sour cream, half-and-half, 1 teaspoon salt, and ¼ teaspoon pepper until smooth. Remove from heat, cover, and keep warm.

SMASH Drain potatoes in colander and return to dry pot; let stand 5 minutes. Using rubber spatula, break potatoes into large chunks. Fold in sour cream mixture until incorporated and only small chunks of potato remain. Stir in scallion greens and season with salt and pepper. Serve