Best 2 Crushed Sour Cream Potatoes Recipes
When it comes to comfort food, mashed potatoes rank high on the list. However, if you're looking to switch up your mashed potato game, crushed sour cream potatoes are a delightful and unexpected twist on a classic. The subtle tang of sour cream adds a delightful dimension to the creamy richness of the potatoes, while the crushed texture creates a unique, rustic charm. Whether you're serving them as a side dish or a main course, these crushed sour cream potatoes are sure to be a hit!
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CRUSHED SOUR CREAM POTATOES
Steps:
- 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.)
- 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.)
- 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.
- 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.
CRUSHED SOUR CREAM POTATOES
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.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- 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.)
- 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.)
- 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.
- 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.
Tips:
- Select the Right Potatoes: Choose potatoes that are firm and starchy, such as Yukon Gold, Russet, or Idaho potatoes. These varieties hold their shape well and become fluffy when cooked.
- Boil the Potatoes Properly: To ensure even cooking, cut the potatoes into uniform-sized pieces. Bring a large pot of salted water to a boil, add the potatoes, and cook until tender when pierced with a fork.
- Drain the Potatoes Thoroughly: Once the potatoes are cooked, drain them well in a colander to remove excess water. This will help prevent the potatoes from becoming watery when mashed.
- Mash the Potatoes Until Smooth: Use a potato masher or a fork to mash the potatoes until they are smooth and creamy. Avoid over-mashing, as this can make the potatoes gluey.
- Season the Potatoes: Add butter, milk, sour cream, salt, and pepper to taste. You can also add other seasonings such as garlic, herbs, or cheese to create different flavor variations.
- Use Fresh Sour Cream: For the best flavor, use fresh sour cream. Avoid using sour cream that has been sitting in the refrigerator for an extended period, as it may have lost its tanginess.
- Garnish Before Serving: Garnish the crushed sour cream potatoes with chopped fresh herbs, such as chives, parsley, or dill. This adds a pop of color and freshness to the dish.
Conclusion:
Crushed sour cream potatoes are a versatile and delicious side dish that can complement a variety of main courses. They are easy to make and can be customized to suit your taste preferences. With the right ingredients and techniques, you can create a creamy, flavorful, and visually appealing dish that will be enjoyed by all.
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