Baked, mashed, fried, sweet, shredded, smothered in cheese…I love potatoes all ways! These Sour Cream and Chive Smashers are a super easy side and a quick way to zest up your plain old mashers. I actually use cream cheese and sour cream in this recipe for the ultimate creamy flavor! A few chopped chives and some seasoned salt give them that salty sour cream and onion potato chip vibe, so good! I used baby red potatoes all chopped to about the same size so they cook in the same amount of time. I like to leave the skin on baby reds, it makes for a pretty presentation and great texture! I also don’t mash them up fully which is why I call these smashed vs. mashed. By all means…if you only like your mashers smooth and whipped you can peel your potatoes and mash until smooth!

This side will pair perfectly with your favorite proteins like steak, chicken, or my favorite Easy Meatloaf Muffins. Enjoy!

Sour Cream and Chive Smashed Potatoes

Servings 4

Author Laura Doerr

Ingredients

1 1/2 lbs baby red potatoes washed
1/2 cup light sour cream
4 oz light cream cheese
3 tbsp butter
2 tbsp fresh chives chopped
1 tsp seasoned salt
black pepper

Instructions

Chop potatoes so they are all similar in size. Some baby reds are small enough that you can leave them whole. Add them to a large pot and cover with cold water. Bring pot of potatoes to a boil, reduce heat to med-high and cook potatoes until fork tender, about 15 minutes depending on size.
Drain water from the pot, put pot of potatoes back on stove over low heat. Add sour cream, cream cheese, butter, chives, seasoned salt, and pepper. Using a masher, smash potatoes until you reach desired potato consistency. If more liquid is needed you can always add a splash of milk or more butter, but I did not need to.
Taste for seasoning, add salt and pepper as needed. Enjoy!