Sour Cream & Onion Smashed Potatoes
Prep time
Cook time
Total time
This is a quick and tasty side that pairs well with just about any hearty meat or fish dish. We especially love it with saucier mains, like braised meats, pulled pork or meatballs. Keep the potato peels on for quicker preparation and more fibre and goodness.
Serves: 4
  • 1½ pounds yellow-fleshed potatoes, scrubbed and cut into 1 inch chunks
  • 3 tablespoons extra virgin olive oil
  • 3 heaping tablespoons full fat sour cream
  • ½ cup finely chopped green onions
  • Salt and pepper, to taste
  1. Put the potatoes in a medium-sized pot, add enough water to submerge them, then cover the pot and set it over medium heat. When the water begins to boil, turn the heat to low and cook the potatoes until they are fork tender (approx 20 minutes)
  2. Drain the potatoes well, then immediately stir in the olive oil, sour cream and green onions. Stir vigorously, smashing the potatoes with the back of your spoon as you go. You want a mostly-smushed-but-still-chunky consistency (this is a technical term!).
  3. Season with salt and pepper to taste. (I use at least ½ teaspoon of salt and quite a bit of freshly ground pepper.)
Recipe by (Cooking for) Kiwi & Bean at