There is a fabulous barbecue joint near our house that is one of the ways the Southern husband keeps his Southernness intact. They have every kind of barbecue that you can think of, but the Southern husband is a faithful guy, and he never deviates from his one order. To the point that when the waiter comes over and asks for his order, the Southern daughter and I say in unison with him, “burnt end sandwich with smashed and coleslaw!” And by smashed he means their scrumptious, slightly chunky, totally delicious version of mashed potatoes. So one day in an attempt to recreate them at home, I got me a bunch of small red-skinned potatoes and got to work.
This is one of those versions of mashed/smashed potatoes where you don’t peel them first – bonus points for no peeling! If you get the teeny ones you can just cut them in half before you boil them up, otherwise cut them into quarters. Simmer them until they are nice and tender, and then really all that’s left to do is mash (or should I say smash?) them up with some sour cream, butter, a little bit of grainy mustard and some salt and pepper. I had a bunch of scallions languishing in my fridge so I scattered them on top, with our barbecue joint doesn’t do but I thought they looked pretty. And they gave the potatoes a nice little spicy snap.
The Southern husband didn’t seem to mind a bit. One of these days I will figure out exactly what a burnt end sandwich is, and how to make it…but personally I would be perfectly happy having just smashed potatoes and nothing else for dinner. Maybe with a poached egg on top? Yum!Print
- 1 pound small red potatoes
- 1/4 cup sour cream, room temperature
- 3 tablespoons butter, room temperature
- 1 tablespoon grainy mustard
- Salt and pepper to taste
- 2 scallions, sliced
- Cut potatoes into halves or quarters and put in a large pot. Cover with cool water and bring to a boil. Simmer for about 10 middles or until potatoes are tender. Drain and return to pot.
- Mash potatoes with a potato masher until they are mashed but still have some chunks here and there.
- Stir in sour cream. After sour cream is mixed in, stir in butter and mustard. Taste and then season with salt and pepper.
- Put in serving bowl or on plates, garnish with scallions and serve.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!