Rachel Ray's Cheesy Smashed Potatoes
2 to 2 1/4 lbs baby Yukon gold potatoes
1/4 cup sour cream
2 cups shredded Cheddar
3 tbsp chives, chopped or snipped
Salt and black pepper
Cut potatoes in half and place in a pot. Cover with water and bring
to a boil. Work on other dishes while you are waiting for the water
to boil.
When water does boil, add some salt, 2 big pinches and boil for 10 minutes
or until tender. Drain and return potatoes to the hot pot.
Smash potatoes with a masher and combine with sour cream and cheese.
When cheese melts into potatoes add chives, salt and pepper and re-mash.
Taste and re-adjust seasonings.
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