Total Time
25mins
Prep 25 mins
Cook 0 mins

This is a creamy and most delicious smashed potato recipe! I leave the skins on for even extra flavor for this recipe, but you can peel the potatoes if you wish, I also add in roasted garlic that I keep frozen in my freezer, so good! This also makes a great topping for Shepherd's pie, russets only for this!

Ingredients Nutrition

  • 5 large russet potatoes, quartered
  • 118.29 ml butter (no subs!)
  • 29.58-59.16 ml sour cream
  • 59.14 ml whipped cream (or use 18% table cream)
  • green onion, finely chopped (optional, use any amount desired)
  • salt and pepper (lots of pepper!)

Directions

  1. Cook the potatoes in boiling salted water for about 13-15 minutes or until just fork-tender (do not over cook the potatoes or your smashed potato mixture will be very soft, cook only until fork-tender!) drain well and place in a large bowl.
  2. While the potatoes are still hot add in butter and lightly mash.
  3. Add in the sour cream and whipping cream; mash but leave chunks in the potato mixture.
  4. Add in the chopped green onions (if using) mix to combine.
  5. Season with salt and lots of pepper to taste.
Most Helpful

5 5

Best I have ever had,I used this on top of my Irish shepherd pie and it was absolutely delicious..I have a couple of this guy's recipes in my box and I just love them....

5 5

oh man these are heavenly potatoes not certain how large the potatoes were supposed to be mine were gigantic, made as stated used 1/4 cup sour cream, YUMMMMM! thanks kit

5 5

These potatoes are outstanding! I used Yukon Gold potatoes and left the skins on - it was delicious with them on. I used 2 T sour cream and all of the whipped cream. I found that I didn't really need to add much more salt, but I added lots of pepper. I served these with "Strapped Budget Salisbury Steak" but these potatoes are too good to cover up with gravy. Thanks for posting!