This week for Craving Ellie in my Belly, we each were to make an Ellie dish for our Thanksgiving spread. I chose something simple - I had offered to be in charge of potatoes, and no Thanksgiving is complete without some kind of mash. If you like your mashed potatoes smooth and creamy, you might prefer something like this. These, however, are a lovely rustic smash with the peels still on, the occasional chunk, and yet they still have a lovely smoothness to them.
I think we all know that the traditional topping for a baked potato is sour cream and chives. I have never been a huge sour cream fan, but somehow when you mix it all together with the fluffy potato innards instead of letting it rest on top, I like it. And that's exactly what this mashed potato recipe is. You'd never even guess that there isn't a drop of butter in the recipe. Also, it's one of the easiest side dishes ever, apart from the exercise of mashing the potatoes, but that's a great way to let out aggression!
I doubled the recipe for our group of eleven, and there was still way more than enough. If this is your only side dish at a non-thanksgiving meal (such as bangers and mash, perhaps?) then believe the serving count as it is.
Smashed Potatoes with Sour Cream and Chives
adapted from Ellie Krieger's The Food You Crave
1 1/4 pounds baby yukon gold potatoes, large ones halved
1/4 cup low sodium vegetable broth, warmed
1/4 cup reduced fat sour cream (NOT nonfat)
2 tablespoons chopped fresh chives
freshly ground pepper to taste
1. Place potatoes in a large pot and fill with cold water to about 1 inch above the tops of the potatoes. Salt it, cover it, and bring to a boil over high heat. When the water comes to a boil, uncover and reduce heat slightly to medium-high. Cook for 10 to 15 minutes, or until potatoes are knife tender. Drain.
2. Return potatoes to the pot and add the warm broth. Mash with a potato masher to the desired consistency - I'd recommend getting rid of any serious chunks of potato, but leaving a somewhat rustic texture.
3. Stir in sour cream, chives, and salt and pepper to taste. Serve hot.