Crushed Sour Cream Potatoes

By Alison Roman

Published November 12, 2019

  • Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Amy Elise Wilson.
Media 1 of 1
Total Time
35 minutes
Rating
4(1,040)
Comments
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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.

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Ingredients

Yield:8 to 10 servings

  • 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

  • ½ cup finely chopped chives

  • ⅓ cup coarsely chopped dill

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

36 grams carbs; 80 milligrams cholesterol; 395 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 26 grams fat; 1 gram trans fat; 4 grams fiber; 614 milligrams sodium; 6 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. 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.)

  3. 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.

  4. 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.

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Ratings

4 out of 5
1,040 user ratings
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Comments

dede.heath

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 Cohen

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

Lin

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

MD

I used plain greek yogurt instead of heavy cream and sour cream. Added smoked salmon. Turned out really well!

Mary

People resist pealing potatoes to avoid losing nutrients in the skin. However the skin gets a heavy dose of pesticides. If you don’t want to remove the skin, be sure to use organic potatoes.

Ashley

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!

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