Simply Deliteful: Smashed Potatoes

Smashed Potatoes

  • 2 pounds potatoes (about six 3-inch diameter potatoes)
  • 4 ounces nonfat cream cheese
  • 6 tablespoons nonfat sour cream
  • t teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons diced green onions or chives (Optional) 


  • Scrub and quarter potatoes, removing blemishes. 
  • Place in a large pot, cover potatoes with water and lightly salt. 
  • Bring to boil and cook, cover and simmer until tender all the way through. 30-40 minutes. 
  • Start checking for doneness at about 20 minutes to avoid over-cooking. 
  • Remove from heat and drain  water completely. 
  • While potatoes cook, in a medium bowl whisk together cream cheese, sour cream, onion powder, salt and pepper until smooth. 
  • While hot, coursely mash unpeeled potatoes with potato masher,j leaving some lumps for texture--do not-over mash or they become gluey. 
  • Stir in cream cheese mixture and green onion or chives.  Add a touch of nonfat milk if needed for moistness. 
  • Adjust salt and pepper as needed.  Serve warm. 
  • (Potatoes may be peeled before cooking,if you prefer.  We like the more rustic look and texture of the unpeeled potatoes, however.)


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