Recipe Image

Crushed Red Potatoes

  • 15 m
  • 30 m
EatingWell Test Kitchen
“The combination of reduced-fat sour cream and olive oil might seem unusual but it yields a delicious taste and texture in these crushed potatoes.”


    • 2 pounds red potatoes, scrubbed and halved or quartered if large
    • ½ cup reduced-fat sour cream
    • ¼ cup finely chopped shallots
    • ¼ cup chopped fresh parsley
    • 3 tablespoons low-fat milk
    • 1 tablespoon extra-virgin olive oil
    • Salt & freshly ground pepper to taste


  • 1 Cook potatoes in a large saucepan of boiling salted water until tender, 10 to 15 minutes.
  • 2 Meanwhile, combine sour cream, shallots, parsley, milk, oil, salt and pepper in a small bowl. Stir until smooth and set aside.
  • 3 Drain the potatoes and crush—but do not completely mash—potatoes with a potato masher or the back of a large spoon. Stir in the sour-cream mixture. Adjust seasonings with salt and pepper.
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