Smashed Potatoes with Sour Cream
Smashed Potatoes with Sour Cream are the ultimate side dish for any occasion! Creamy, chunky, and packed with flavor, these potatoes are perfect for elevating a weeknight dinner or shining on a holiday table. With the skins left on, they add a rustic touch and texture that pairs wonderfully with everything from turkey to roast beef.
Whether you’re looking for a quick side dish or planning your Thanksgiving spread, smashed potatoes are a crowd-pleaser. The beauty of these smashed potatoes lies in their simplicity–no peeling required, just a quick mash with all the good stuff stirred in.
Smashed Potatoes with Sour Cream
The shallots are what really set this dish apart, bringing a caramelized depth to each bite. Oh.my! I’m all about the side dishes for Thanksgiving – and this is a favorite.
Read more: Smashed Potatoes with Sour Cream
Why I love this recipe
- Best “anytime” potatoes!
- Delicious with roast beef, prime rib, chicken, pork, fish and even meatloaf!
- You don’t have to peel the potatoes.
- Perfect Thanksgiving side dish.
Gather these ingredients
- Fingerling or other small potatoes – scrubbed and cut into chunks (about 1 inch)
- Kosher salt
- Olive oil
- Medium shallots – cut into half moons
- Whole milk
- Unsalted butter
- Sour cream (we use full fat)
- Fresh black cracked pepper
- Fresh parsley– finely chopped
How to make Smashed Potatoes with Sour Cream
- Place potatoes in a large pot and add water to cover to the top, minus 2 inches. Add 2 teaspoons of salt and cover with a lid. Bring them to a boil, then reduce the heat to LOW and simmer with the lid slightly off until the potatoes are soft, about 20 minutes.
- Pierce the potatoes with a fork to see if they are done.
- Add oil to a skillet over medium heat, then add the shallots.
- Fry the shallots until they are dark brown in color, about 4 minutes. Set aside.
- Combine the milk and butter in a small saucepan and heat on LOW until the butter is melted. Set aside.
- Drain the potatoes once they are done and transfer them back into the large pot.
- Mash the potatoes lightly in the large pot to break them up. Next, add the milk and butter mixture and the sour cream. Continue to mash until combined. The mixture will be lumpy, which is good!
- Stir in the browned shallots along with the oil from the pan and season to taste with salt and pepper.
- Sprinkle with a tiny bit of fresh chopped parsley, then add a slab of butter over the top and allow it to slightly melt.
- Serve warm and enjoy!
Tips & substitutions
- While fingerling or small potatoes work best for this recipe, you can use any type of potato you would like, just make sure to leave the skins on for that rustic appeal.
- You can use finely diced onions or leeks if you don’t have shallots on hand.
- You can cook some bacon and crumble it over the top right before serving it.
Serving suggestions
Serve these Smashed Potatoes with Sour Cream warm with other Thanksgiving staples like turkey, stuffing, gravy, and cranberry salad, making them an essential side for any holiday meal.
A big slab of butter melted on top with a little parsley completes the dish!
Storage
These potatoes are amazing as leftovers! You can store them in an airtight container in the refrigerator for up to 3 days.
Check out these other Thanksgiving staples while you’re here
- Cheesy Green Beans
- Apple Cranberry Chutney
- Brussels Sprouts with Honey Mustard Glaze
- Buttermilk Rolls with Rosemary
Get the Recipe:
Smashed Potatoes with Sour Cream
Ingredients
- 3 pounds fingerling or other small potatoes, scrubbed an cut into chunks (about 1-inch)
- Kosher salt
- 2 Tbsp olive oil
- 3 medium shallots, cut into half moons
- ¾ cup whole milk
- 2 Tbsp unsalted butter
- ¼ cup sour cream, we use full fat
- Fresh black cracked pepper
- Fresh finely chopped parsley
Instructions
- Place the potatoes in a large pot and add water to cover to the top, minus 2 inches. Add 2 teaspoons of salt and cover with a lid. Bring to a boil, reduce the heat to LOW and simmer with the lid slightly off until the potatoes are soft, about 20 minutes. TIP: Pierce the potatoes with a fork to see if they are done.
- In a skillet over medium heat at the oil and when hot, add the shallots. Fry the shallots until they are a dark brown in color, about 4 minutes. Set aside.
- In a small saucepan, combine the milk and the butter and heat on LOW until the butter is melted. Set aside.
- Once the potatoes are done, drain them well and transfer back into the large pot. Using a potato masher, lightly mash the potatoes to break them up. Next, add the milk and butter mixture and the sour cream. Continue to mash until combined. The mixture will be lumpy!
- Lastly, stir in the browned shallots along with the oil from the pan and season to taste with salt and pepper.
- Lightly sprinkle with a tiny bit of fresh chopped parsley.
- Add a slab of butter to the hot potatoes and allow it to slightly melt.
- Serve right away and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
