Amanda Freitag's Smashed Yukon Gold Potatoes
A Classic Side Dish for Your Dinner
Food Network favorite Amanda Freitag and author of "The Chef Next Door" shares her Thanksgiving recipe for this classic with "Good Morning America."
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."
Main Ingredients: yukon gold potatoes, chicken stock, scallions, sour cream