The Sideshow: Sour Cream & Onion Smashed Potatoes

Sour Cream & Onion Smashed Potatoes |

There is very likely a food blogger law prohibiting back-to-back potato recipes. And as a lawyer I should know better than to break it. But here I am bringing you the second potato recipe in as many weeks.

Last week was a cinnamon and coconut-spiked roasted sweet potato; this week is a sour cream and onion riff on mashed potatoes. It’s a favourite weeknight side around here, mostly because it couldn’t be simpler: chop up some potatoes (keep the peels), boil until soft, smush them up with some green onions, sour cream and olive oil, and voila. It more or less cooks itself while you bake some salmon (or pull some pork or roast a chicken), steam a little broccoli and toss a salad. 

Sour Cream & Onion Smashed Potatoes |

You will get the “smashed” (i.e. kinda mashed/kinda chunky) consistency just by using a little elbow grease to stir in the olive oil, sour cream and green onions. The soft boiled potatoes will yield to the heft of the spoon, and some of the pieces will “smush” while others will retain a bit more shape.

The leftovers, if you find yourself with any, make great breakfast potatoes or mashed potato waffles (which I highly recommend trying, if you haven’t before).

And that’s about all there is to say about that. These are potatoes, after all.

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.)

Sour Cream & Onion Smashed Potatoes |

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