“Sour Cream” and Chive Smashed Potatoes
-
What does this food offer in terms of nutrients and physical nourishment?
Protein (milk, yogurt)
Carbohydrates (milk, yogurt, potatoes)
Fat (butter, milk, yogurt)
Fiber (potato skins)
Other (Potatoes are a good source of vitamin C, dairy provides vitamin D and calcium)
-
What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Creamy
Thick
Chunky/smooth (depending on your chosen consistency)
Warm/cozy
Herby
Buttery
Savory
Tangy
I’m a real sucker for the classics, especially around the holidays. If I see one more recipe for cauliflower mash I might scream! In all seriousness, if your heart beats for cauliflower and you’re so excited that it’s finally having its moment, by all means go for it! But if you’re choosing cauliflower over white potatoes because you think they’re healthier, that’s not necessarily true. Both cauliflower and white potatoes contain carbohydrates and fiber. White potatoes are also high in vitamin C and potassium. And when cooled then reheated, white potatoes are an excellent source of resistant starch. This type of starch is especially beneficial to our gut health because it provides food to the microbes living along our digestive tract. We can also find resistant starch in white rice! So before you go swapping all your favorite white things (potatoes, rice) for cauliflower (also white), remember that all foods have something to offer us.
A take on the tradition sour cream and chive flavor combination, this recipe uses thick and tart Greek or Icelandic yogurt in place of sour cream. It packs extra protein and provides rich creaminess so less butter and milk are needed. I love making food that makes my body feel nourished but also tastes good and satisfies me. And these smashed potatoes are it.
Are you team thin and creamy or thick and chunky when it comes to your mashed potatoes? I like a little bite to mine so I leave some skins on (this also happens to add fiber and nutrients!) and don’t mix them for too long. This recipe is easily customizable; if you like yours thinner, add more milk and beat/mash for longer. If you like them even chunkier than mine, you can leave all the skins on and mash them manually instead of using a hand mixer!
Allergens: Dairy
Servings: 6
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients:
4 quarts water
4 large russet potatoes, peeled (I like to leave a few shreds of skin on for fiber and texture) and cubed into 1/2 inch pieces
2 tbsp butter or ghee
1/4 cup milk (I used 2% but feel free to go with whole, half and half, or heavy cream for richer potatoes)
1/2 cup plain Greek or Icelandic yogurt (These varieties are thicker and more sour, mimicking sour cream perfectly. Feel free to sub actual sour cream if you’d like)
1-2 tsp fresh chives, chopped
Salt and pepper to taste
Directions:
In a large stock pot (6 quarts), bring water to a rolling boil. Add diced potatoes. Cook for about 20 minutes or until fork tender (a fork can be poked through easily, but potatoes are not falling apart).
Drain potatoes using colander and rinse with cold water to prevent overcooking.
Transfer potatoes to large mixing bowl. Add butter, milk, and yogurt.
Using a hand mixer or hand wire masher, blend or mash potatoes until they reach your desired consistency. Feel free to add more milk if you prefer a thinner mashed potato.
Fold in chives, saving a pinch for garnish. Season with salt and pepper.
Garnish with additional chives and serve warm with an extra pat of butter, if you like them extra buttery (who doesn’t?!). Leftovers can be kept in an airtight container in the fridge for up to one week.
