"I wouldn't dream of making my favorite chicken recipe without making these potatoes, too," writes Jennifer Shaw of Dorchester, Massachusetts.
- 7 to 8 medium red potatoes (about 2 pounds), quartered
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground nutmeg
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
- In a large bowl, mash potatoes with the sour cream, milk, butter, salt, pepper and nutmeg. Yield: 4 servings.
Originally published as Smashed Potatoes in Simple & Delicious March/April 2008, p21
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