This dish and many simple variations is one my favorite sides to throw together on a week night when all I have in my fridge are a few lonesome potatoes and half a pot of sour cream. You can easily miss out the sweet potatoes altogether and it is equally tasty – I’m just obsessed with the tangy creaminess of nicely mashed sweet ones, especially as they’re now known to be even healthier than the average tater. Serve this side with salmon, chicken or even a good burger. Yummy anytime.
Total time: 45 mins – 1 hour (Prep 20 mins/cook and finish 20-40 mins)
Serves 3-4 depending on those appetites!
- 1 small bag fingerling or any small/new potatos
- 2-3 large sweet potatoes (the orange variety) – if in doubt at supermarket, scratch a tiny pinch of potato skin away and the flesh inside should be bright orange
- 1 knob butter
- 1 tbsp salt
- 1/3 cup olive oil
- Salt/Pepper for seasoning
- Touch of Garlic Powder (optional)
- 1/4 cup chopped red onion
- 2 tbsp cider vinegar (or red wine vinegar)
- 2 tbsp Creme fraiche or Sour Cream
- 1 good handful fresh Italian parsley (roughly chopped)
Bring a large pot of water to boil on the stove
Rinse and clean your fingerlings (or new potatoes) and chop any very large ones into smaller halves.
Peel your sweet potatoes and rinse thoroughly, cut into roughly same size chunks as your other potatoes (this is so that they all cook equally in the same time).
Plop all potatoes into now boiling water with the knob of butter and a tbsp salt and reduce to a decent simmer for approx 10-15 mins, cooking time will vary depending on size/type of potatoes.
Check that both types of tater are cooked so that they are soft but still have some bite (you don’t want the fingerlings to just fall apart) and then remove from heat and drain from the boiling water.
Leave potatoes in hot pan and add a generous slug of olive oil, salt, pepper and garlic powder to taste.
Then with a hand masher start to smash the potatoes together. The effect you are looking for is for the sweet potatoes to almost completely break down but the fingerlings to retain some shape – these are smashed, not mashed!
Finally when you have the potatoes at a consistency you are happy with, transfer to serving bowl and while still warm , stir in remaining ingredients: onion, vinegar, creme fraiche (or sour cream) and chopped parsley. Check the seasoning one last time.
Voila, double smashed potatoes. Now serve, spoon, eat and repeat! Enjoy
TIP! True vegans or veggies can leave out the dairy in this dish, it’s just a taste I like – if doing so just increase the amount of olive oil and vinegar slightly.