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Crushed Potatoes with Chive Sour Cream
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Description
A fun side that is oh so tasty! Versatile recipe, add or subtract what you like—tweak it to suit your tastes.
Ingredients
- 8 whole Small Potatoes, About 2" In Diameter (I Used Yukon Golds)
- Olive Oil, For Drizzling On Your Baking Sheet And Potatoes
- Sea Salt And Black Pepper, Freshly Ground - To Taste
- 1 cup Shredded Cheddar Cheese (I Used New Zealand White)
- ½ cups Sour Cream
- 2 Tablespoons Finely Chopped/snipped Chives
Preparation
Preheat oven to 450 F. Prepare a baking sheet with cooking spray.
Bring a large pot of salted water to boil. Add potatoes and boil until soft yet firm, about 10-15 minutes.
Drain the potatoes and pat dry. Be careful as they are hot! Arrange the potatoes on the baking sheet and crush each one carefully using a masher or the flat end of a meat mallet. Brush with olive oil and season with salt and pepper.
Bake on top shelf of oven for about 20 minutes until edges begin to crisp and turn golden brown.
Remove from oven and top each potato with a small mound of cheese.
Return to oven for 1-3 minutes until cheese melts.
Meanwhile mix the sour cream with the chives.
Remove potatoes from oven and top each with a dollop of the chive sour cream.
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