This is a creamy and most delicious smashed potato recipe! I leave the skins on for even extra flavor for this recipe, but you can peel the potatoes if you wish, I also add in roasted garlic that I keep frozen in my freezer, so good! This also makes a great topping for Shepherd's pie, russets only for this!

Ingredients

4 serv.

large russet potatoes, quartered↗5
butter↗1⁄2 cup
no subs!
sour cream↗2 -4 tablespoons
whipped cream↗1⁄4 cup
or use 18% table cream
green onion, finely chopped↗
optional, use any amount desired
salt and pepper
lots of pepper!

Step-by-step instructions

1
Cook the potatoes in boiling salted water for about 13-15 minutes or until just fork-tender (do not over cook the potatoes or your smashed potato mixture will be very soft, cook only until fork-tender!) drain well and place in a large bowl.
2
While the potatoes are still hot add in butter and lightly mash.
3
Add in the sour cream and whipping cream; mash but leave chunks in the potato mixture.
4
Add in the chopped green onions (if using) mix to combine.
5
Season with salt and lots of pepper to taste.

Source: food.com

Original recipe ↗

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