Crushed Potatoes with Chive Sour Cream

13 May

A fun side that is oh so tasty! Versatile recipe, add or subtract what you like – tweak to suit your tastes.

Time: 3omin        Serves: 4


  • 8 small potatoes (I used Yukon Golds), about 2″ diameter
  • non stick cooking spray
  • olive oil
  • sea salt & black pepper, freshly ground
  • 1 cup shredded cheddar cheese (I used New Zealand white cheddar)
  • 1/2 cup sour cream
  • 2 tbsp chives, finely chopped/snipped

How to make it

  • Preheat oven to 450F. 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 and pat dry – be careful as they are hot! Arrange on 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 & 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 sour cream with chives. Remove potatoes from oven and top each with a dollop of the chive sour cream.

2 Responses to “Crushed Potatoes with Chive Sour Cream”


  1. Super Bowl Snack Attack « detroittokyo - January 31, 2012

    […] Yogurt, Egg Rolls, Crab Salad in Won Ton Cups, Collard Green Won Tons, Roasted Black Eyed Peas, Crushed Potatoes with Chive Sour Cream. Share this:TwitterFacebookLike this:LikeBe the first to like this […]

  2. This Week’s Menu « detroittokyo - July 9, 2012

    […] – Chili Dogs with Crushed Potatoes and Garden […]

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