Best 2 Crushed Sour Cream Potatoes Recipes
Indulge in the creamy, tangy goodness of crushed sour cream potatoes, a delightful side dish that elevates any meal with its rich flavor and velvety texture. These delectable potatoes are boiled until tender, then lovingly crushed and combined with a luscious sour cream sauce, creating a symphony of flavors that dance on your palate. Garlic and chives add a touch of savory and aromatic depth, while butter and Parmesan cheese lend a luxurious richness that will leave you craving more. Whether you're preparing a comforting weeknight dinner or hosting a special occasion feast, these crushed sour cream potatoes are sure to steal the show. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will tantalize your taste buds and leave you with a dish that is both elegant and comforting.
Check out the recipes below so you can choose the best recipe for yourself!
CRUSHED SOUR CREAM POTATOES
Steps:
- Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
- Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
- Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
- Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.
CRUSHED SOUR CREAM POTATOES
These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There's no ricing, mashing or whipping - just a simple crush to expose the potatoes' craggy interior. From here on out, the key word is "cream": Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don't skimp on the black pepper or chives. They truly make this dish.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
- Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
- Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
- Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.
Tips:
- For a creamier texture, use full-fat sour cream.
- If you don't have a potato ricer, you can mash the potatoes with a fork or potato masher.
- Be careful not to overcook the potatoes, or they will become mushy.
- For a crispy crust, broil the potatoes for a few minutes before serving.
- Garnish the potatoes with fresh herbs, such as chives, dill, or parsley.
Conclusion:
Crushed sour cream potatoes are a delicious and versatile dish that can be served as a side dish or main course. They are easy to make and can be prepared in advance, making them a great option for busy weeknights. These potatoes are also a good source of vitamins and minerals, including potassium, vitamin C, and fiber. So next time you're looking for a new way to enjoy potatoes, give crushed sour cream potatoes a try.
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