Amanda Freitag's Smashed Yukon Gold Potatoes

A Classic Side Dish for Your Dinner

PHOTO: Yukon mashed potatoes.
Difficulty: Moderate
Cook Time: min

Food Network favorite Amanda Freitag and author of "The Chef Next Door" shares her Thanksgiving recipe for this classic with "Good Morning America."


  • 2 pound Yukon Gold potatoes, unpeeled
  • 2 tablespoons kosher salt, plus 1/4 teaspoon for seasoning
  • 1/2 cup Chicken Stock or vegetable stock
  • 1 cup finely chopped scallions
  • Freshly cracked black pepper
  • 1 cup sour cream
  • Cooking Directions

    Prep: Scrub the potatoes, chop the scallions.

    Place the potatoes in a large stockpot and add enough water to cover and the 2 tablespoons salt. Bring the water to a boil over high heat and cook the potatoes until fork-tender, about 25 minutes. Drain the potatoes.

    Return the potatoes to the still-warm pot and add the stock.

    Using the back of a wooden or metal spoon, roughly smash the potatoes to expose the flesh.

    Add the scallions and season the potatoes with the remaining 1/4 teaspoon salt and pepper to taste.

    Add the sour cream and stir to incorporate completely.

    Transfer the potatoes to a serving dish and crack some additional pepper over the top before serving.

    Reprinted with permission from "The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking" by Amanda Freitag.

    This recipe was styled by chef Karen Pickus for "Good Morning America."

    Recipe Summary

    Main Ingredients: yukon gold potatoes, chicken stock, scallions, sour cream

    Course: Dinner

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