Sour Cream and Onion Smashed Potatoes
Sour cream and onion go hand-in-glove with potatoes, but they don't have to make a mess out of smashed spuds.
Why This Recipe Works
Waxy small red potatoes were the best choice in our recipe for Sour Cream and Onion Smashed Potatoes, as they held their shape and texture through cooking. When we first added the sour cream, the potatoes became gluey before we could fully incorporate it. Instead, we mixed the sour cream directly into the melted butter and other dairy before adding the mixture to the cooked potatoes. This meant less stirring, which eliminated the glueyness caused by overworking. This technique also helped to meld the flavors.
We use sliced scallions for bold onion flavor, but handled the whites and greens differently: We sautéed the whites in butter before mixing them with the warmed half-and-half and sour cream, and added the scallion greens raw for a fresh layer of onion flavor.
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