By puppitypup on December 26, 2006
Photo by Lavender Lynn
Photo by Lavender Lynn
"These are quick and delicious and go well with any meal. To save time for a busy holiday, whisk sour cream, cream, eggs and spices together and store in fridge until ready to add them in."
Serving Size: 1 (157 g)
Servings Per Recipe: 3
"Wonderful potatoes! Followed the recipe exactly. Will be making these again!"
"Kind of hard to figure out how much 1 lb. of potatoes is. Mine came out really wet and globby. You might want to tell us how many potatoes to use in number rather than poundage."
"Delicious -- used green onions since it was what we had. Quick and delicious side dish. Thanks!"
"So delicious I could make a meal of this. I used both chives and parsley. Easy to make ahead and rewarm in the microwave. Sure to be served often in our house. Thanks chef!"
"I tried this recipe and it was so good! As I used two garlic cloves in the pot I left out the garlic powder in the end just added the garlic cloves as part of the seasonings. I also used some steak seasonings which was very nice, since I love barbeque food."
"I love smashed potatoes and these were wonderful. I followed the recipe exactly as written using chives from my garden. They were delicious and easy to make. Thanks for another great recipe."
"Wow, these are great! They were so easy to put together, and so big on taste, I could hardly stand it. I don't know why in the heck I have never quite done it this way, but it sure makes sense and it is sure is good. I followed this exactly, except I ran out of sour cream, so I used what sour cream I had, and mixed the rest with yogurt / sour cream mix. Oh so good. I just smashed these up, added the butter, cream/yogurt mixture a bit at a time, and garlic powder to taste. To keep them warm, I put the mixing bowl with the potatoes in them and sat them right on top of the pan of water and stirred and were so yummy there were none left. Thank you, puppitypup!"
"Wonderful tasting mashed potatoes. I used garlic powder, and italian seasoning both in the mash mixture. I love the fact of using redskins for mashed taters and leaving skins on. The taste and look is fabulous!! Thanks Julie~ Made for Spring 08 PAC!!"
"Love my taters and these were excellent! Some of us like em with a few lumps (smile). Hate those gooey gluteny potatoes that happen when you whip the hello out of em. Thank you!"
"These are very good and easy to make. I made exactly as written and everyone loved them."
"These are really great. They are very festive and rich. I followed the recipe exactly. I added garlic but not any other optional items. Made for Holiday Tag 2008."
"I made this tonight as written. It's really good. My guests loved it."
"I made these to go with fried chicken and gravy. Followed the recipe to a "T" except for one little mistake. When I reached for the sour cream I got the Ranch Dip mix I had stored in the sour cream container. Needless to say, they were still delightful! Next time I'll be more careful and try with plain sour cream. Thanks for posting this."
"YUMMY!! I didn't have any cream or half and half to use, so I made with 2% Milk. I know that with the half and half and a bit more salt (I forgot to put in additional kosher salt) they will be even yummier - which is why I gave it 5 stars now. You have to try these potatoes! Thanks, Puppitypup for posting!"
"this is the way i always make my smashed potatoes- the sour cream and chives give them a nice tangy flavor and they are creamy with some texture from the skins. a great side dish for steaks."