Sour Cream and Onion Smashed Potatoes

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1 pound small to medium potatoes (yukon or russet potatoes)

1 12 ounce beer

sea salt and black pepper

1 stick (8 tablespoons) salted butter, cubed

3/4 cup sour cream

1/2 cup plain greek yogurt

1 tablespoon dried onion flakes

2 teaspoons garlic powder

1 cup fresh cilantro

1 cup fresh basil leaves

1/4 cup freshly chopped scallions

1 tablespoon lemon juice

Directions

1. Preheat the oven to 400° F.2. Arrange the potatoes in a casserole dish with a lid. Pour over the beer and 2 cups water. Cover and bake for 40 minutes, until very soft.3. Crank the heat on the oven to 425° F. Remove the potatoes and place them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange slices of butter on top of the potatoes. Season with salt and pepper. Roast until the potatoes are crispy, 20 minutes.4. Meanwhile, make the dip. In a bowl, mix the sour cream, yogurt, onion flakes, garlic powder, and salt. Spread the dip onto a serving plate. 5. Grab the potatoes and spoon the potatoes and brown butter over the dip on the serving plate. Top with scallions, basil, cilantro, and lemon. Season with sea salt.

Nutrition

• Calories: 136 kcal