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There are no substitutions for the little new red potatoes. They have such a wonderful flavor and are full of earthy goodness.
Bring potatoes and enough water to cover by 1-2 inches in a large pot over high heat. Reduce heat to medium and simmer until potatoes are fork-tender, (about 30 minutes)
Saute onion white parts, saving the chopped green parts to add later. Saute the chopped white parts of onion only in the butter over medium-low heat. Cook the onion whites until translucent, about 5 minutes.
Prepare sour cream dressing by whisking sour cream, half and half, a tsp. of salt and 1/4 tsp black pepper until smooth. Remove from heat, cover and keep warm.
Smash potatoes and finish up: Drain potatoes and return to dry pot, and allow to stand for about 5 minutes. Using a rubber spatula, break apart the potatoes into large chunks. Fold in sour cream and onion mixture and mix until only small chunks of potato remain. Stir in green parts of the scallions, cover and keep warm until ready to serve.
Source: This is a recipe that came from my subscription to Cooks Country magazine a good while ago. It is very good and the perfect one to serve with the Glazed Meatloaf from the same issue. I hope you enjoy them both.
By Julia from Boca Raton, FL
Editor's Note: Here is Julia's recipe for Glazed Meatloaf.
Try these yummy red potatoes baked and covered with cheese. This page contains cheesy smashed potatoes recipe.
By Connie from Oden, Arkansas
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Karen from NH
Cook your peeled potatoes with 1 tsp. crushed garlic. Drain potatoes, mash as usual and add more garlic to taste. (07/22/2006)