These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior. From here on out, the key word is “cream”: Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don’t skimp on the black pepper or chives. They truly make this dish.
"cream" - Google News
November 12, 2019 at 05:06AM
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Crushed Sour Cream Potatoes Recipe - NYT Cooking - The New York Times
"cream" - Google News
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