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Smashed Potatoes


Side Dishes


Recipe from Susan Nye's Around the Table



Number of Servings

Serves 12


About 5 lbs. Yukon gold potatoes
About 6 oz. (1 1/2 sticks) or to taste butter, cut into small pieces
1/2-1 c. sour cream
1/4 tsp. nutmeg
Kosher salt and freshly ground pepper to taste

Preparation - Directions

Scrub and peel (or not) the potatoes and cut into 1-2 inch cubes. My grandmothers and mother always peeled the potatoes; I like to leave the skins on.

Put potatoes and 1 tablespoon butter in a large pot. Add enough salted water to cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, partially covered, until just tender, about 10 minutes.

Drain potatoes and return them to the pot; add 1/2 cup sour cream and the remaining butter and season with nutmeg, salt and pepper. Smash with a potato masher, adding more sour cream if necessary, until well combined. The potatoes should be chunky.

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