Cheddar and Chive Smashed Potatoes

From Good Housekeeping Magazine.

My verdict: Thumbs Down

There were almost no potatoes left to package up after dinner was over – that’s a sign of a good dish! The potatoes were very creamy and full of flavor. I was running low on time so I added the milk and sour cream by sight instead of measuring out, which is probably why they were extra creamy (now that I think about it). These are a definite do over.

Cheddar and Chive Smashed Potatoes


Cheddar and Chive Smashed Potatoes

Serves 6
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes


  • 3lb Red Potatoes (scrubbed and cut into quarters)
  • Salt
  • Pepper
  • 3 tablespoons Margarine or Butter
  • 1 clove Garlic (finely chopped)
  • 3/4 cups Whole Milk
  • 4oz Sharp Cheddar Cheese (about 1 cup) (shredded)
  • 1/2 cup Reduced-Fat Sour Cream
  • 1/4 cup Snipped Fresh Chives


Step 1 To 4-quart saucepot, add potatoes and water to cover by 1 inch. Cover pot; heat to boiling on high. Add 2 teaspoons salt. Reduce heat to medium; cook potatoes, partially covered, 30 minutes or until tender.
Step 2 Meanwhile, in 2-quart saucepan, melt margarine on medium. Add garlic; cook 1 minute or until golden, stirring. Stir in milk. Heat 1 minute. Remove from heat; set aside.
Step 3 Drain potatoes well. Return to pot. Add milk mixture, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. With potato masher, mash until smooth. Stir in Cheddar, sour cream, and chives. Serve hot.

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