Good comfort food! I made a few changes. I didn't have small potatoes, so I cut mine into slices about 1/4 inch thick. I found that it took a bit longer than the 10 minutes cooking time to get the potatoes tender enough to suit me. I covered the skillet and steamed them a bit while they were cooking, and ended up cooking the potatoes for about 20 minutes before adding the mushrooms. I also left out the cherry tomatoes, as I don't like them. I couldn't find any herbed sour cream at my local grocery, so I used regular sour cream. No fresh thyme, so I just sprinkled a goodly portion of dried thyme into the sour cream. The thyme gave this dish a very nice flavor, a little different from plain old potatoes. Good recipe, and one I'll use again. Thanks for sharing!