- 2 pounds medium red potatoes (about 7), quartered
- 2 tablespoons butter
- 1/4 cup sour cream
- 1/4 cup 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground nutmeg
- Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
- Drain; return to pan. Mash potatoes to desired consistency; stir in remaining ingredients. Yield: 4 servings.
Reviews forSmashed Potatoes
"Very good, even used skim milk and fat free sour cream and they were still delicious! Will make again !"
"my go-to recipe when I want something just a little different."
"Tonight I used Plain Organic Yogurt instead of the sour cream and it was still very delicious."
"This recipe is great with lots of meats, but I really like it with Jennifer Shaw's Zippy Paprika chicken."
"I've made this several times since recieving it in an issue, we just moved and I have yet to unpack my mags so I was happy to pull the recipe up on the laptop last night and made this to accompany Tuscan beef w/tomatoes, it was delicous, my 2 year old had 2 servings!"