Appears in Cook's Country February/March 2009
Sour cream and onion go hand-in-glove with potatoes, but they don't have to make a mess out of smashed spuds.
Waxy small red potatoes were the best choice in our recipe for Sour Cream and Onion Smashed Potatoes, as they held their shape and texture through cooking. When we first added the sour cream, the potatoes became gluey before we could fully ...