Crushed Sour Cream Potatoes Recipe (2024)

I crush unpeeled (cooked) potatoes almost all the time — never mashing them! Much more appealing than mashed, whipped, uninteresting potatoes! And adding garlic & cream & sour cream is even better.

Roast a whole head of garlic, then when soft and gooey, squeeze the cloves into the warm cream. Oh my!

Bon Appetit recently a recipe like this but with a more interesting sauce ("Crispy Smashed Potatoes with Walnut Dressing" and sour cream)

The best mashed potatoes I've had are made with baked potatoes. It's so much easier than all that peeling and the taste is superior. Bake the potatoes, scoop them out and then proceed as usual with the garlic, heavy cream, sour cream and herbs--a simple and delicious way to make mashed potatoes.

These were phenomenal! I loved the flavors and thought the texture was great. Not necessarily more or less work, just different. Also, once they cooled to room temp, tasted like the world’s most decadent potato salad.

Have been making potatoes like this for years. I cut into cubes and boil, as you would for mashed. But once done, drain, add a couple good dollops sour cream (can be fat free or light. I also use FF greek yogurt), a small knob of butter and whatever herbs you have on hand - scallions and parsley - chives, etc. A small glog of milk or cream, and coarse pepper & salt. Stir it around and the magic happens.I get requests for it always, and it is the simplest way. I no longer fool with mashed.

IMHO, peeling potatoes is a waste. That’s where most of the vitamins and minerals are, sure, but also the flavor.So, this recipe is well-received by me and the mashed potatoes were well-received at the kitchen table.PRO TIP: Press leftovers into disc or patty, then sauté. Voila, mash-browns!You’re welcome.

Tried this for Thanksgiving instead of the usual mashed to rave reviews. It's a bit like a deconstructed baked potato. I made exactly as directed. This is easy enough for a weeknight dinner, but it is rich.Be sure to cook your potatoes properly as waterlogged spuds will ruin this dish.

This is THE potato recipe! I scarcely make any other, and the variations are endless. Since I always keep fresh cream and sour cream in the fridge, and garlic in the pantry, I can make these to dress up a baked chicken dinner. Or to serve to company on any occasion. They are easy, require minimum prep time, and reheat very nicely. What’s not to love?

This dish is delightfully rich and made a great side dish on Thanksgiving. That being said, we loved it more as a potato salad! Make it the same way but let it chill for a great side for a BBQ :)!

Added smoked salmon (the firm hot smoked kind) and it was fantastic!

This dish is delightfully rich and made a great side dish on Thanksgiving. That being said, we loved it more as a potato salad! Make it the same way but let it chill for a great side for a BBQ :)!

Absolutely scrumptious! Omitted dill for personal taste and it didn't lack for it in my opinion. Family commented that w/ chives it tasted not unlike sour cream and onion chips. Would be perfect in any season, for a picnic, etc. I am tempted to stop after combining cream with potatoes and season as it tasted divine.

God, these are amazing. Use waaaayyyy more garlic and puree the garlic and cream.

So good! My boyfriend was very skeptical but after the first bite he shut his mouth.

Great recipe- favorful and rich without being over the top. Kids might not enjoy the amount of chives and dill (my grandaugjter didnt), so to make more kid-friendly suggest cutting herbs in half.

12/6/20. Fantastic. Use fingerlings and OK to do most ahead. Luxurious potato salad. Great cold the next day

Made as directed and used dried dill instead of fresh. This is not any quicker than conventional whipped potatoes, but is is so much more flavorful. At a holiday dinner you won’t even need the gravy!

Honestly, just so simple and delicious. Also, a serious hit at dinner parties. It is part of my recipe collection and made often. All the delicious flavor of a standard baked potato with sour cream and chives, but more enjoyable as a potato salad-like side dish. I wouldn't change a thing. I would like to use this technique, replacing sour cream & chives, to create a similar recipe making a creamy cheddar mixture (that's not a roux), with chopped broccoli and/or bacon. Happy Thanksgiving!

This was a little too liquidy. Perhaps less cream or simmer for a lot longer than instructions. Otherwise great taste.

These were absolutely delicious. But the heating of the cream, adding the butter, lightly crushing them, folding in the sour cream....I honestly didn’t find it much less work than traditional mashed potatoes. And I normally use all those ingredients (except dill) when I make mine...no “diet” potato dishes in my house haha. I made them a little bit before dinner and they got rave reviews even being close to room temp.I will add that we had leftovers cold the next day and they were divine.

This is a wonderful potato recipe that has terrific flavors, easy to fix and of course goes with everything. Well maybe not desert... No changes...just fix it and enjoy!

Garlic was too intense. Maybe cook it beforehand? Less liquid.

This is THE potato recipe! I scarcely make any other, and the variations are endless. Since I always keep fresh cream and sour cream in the fridge, and garlic in the pantry, I can make these to dress up a baked chicken dinner. Or to serve to company on any occasion. They are easy, require minimum prep time, and reheat very nicely. What’s not to love?

Delicious ! A nice (and more decadent) option to mashed potatoes. When I saw Alison make these on her Thanksgiving video, I knew I had to try them, and I'm glad I did! Not for everyday, but the perfect addition to any indulgent meal.