Go Back
+ servings
a close up image of smashed potatoes with cheese drizzled with chipotle sour cream

Smashed Potatoes with Cheese and Chipotle Sour Cream

Chelsea Kram of XO&So
These smashed potatoes with cheese are drizzled with chipotle sour cream for the ultimate vegetarian side dish!
Prep Time 10 mins
Cook Time 50 mins
Servings 4
Calories 522 kcal

Equipment

  • Food processor

Ingredients
  

For the Smashed Potatoes with Cheese

  • 1 kg small/medium yellow potatoes I use about nine each time
  • ¾ cup cheddar cheese shredded
  • 3 tablespoon butter melted
  • 1 tablespoon fresh chives chopped
  • 2 teaspoon garlic minced
  • olive oil
  • salt and pepper don't skimp on the salt!

For the Chipotle Sour Cream

  • ½ cup sour cream
  • ¼ cup mayo
  • 1 clove garlic about one tsp
  • 1 squirt lemon OR lime juice
  • 1 chipotle pepper in adobo sauce
  • 1 teaspoon olive oil
  • 1 teaspoon honey or maple syrup
  • salt and pepper

Instructions
 

For the Smashed Potatoes with Cheese

  • Wash the potatoes. Boil in a large pot of very salty water for 20-30 minutes, until fork tender. (See notes)
  • Preheat oven to 400ºF.
  • Drain the potatoes and let them sit and steam for five minutes.
  • Lightly grease a large baking sheet with olive oil.
  • Place each potato on the baking sheet, and gently "smash" the potatoes with the bottom of a glass or a similar object. (See notes)
  • Melt 3 tbsp. of butter in the microwave. Add chopped chives, 2 tsp. of minced garlic, and generous pinches of salt and pepper. Stir, and brush on each smashed potato.
    Spray each smashed potato with a quick shot of olive oil. Or, brush it on the edges as well if you don't have the spray.
    smashed potatoes drizzled with butter and fresh herbs
  • Bake the potatoes for 25 minutes.
  • Remove the potatoes from the oven and sprinkle the cheese over each smashed potato.
    a smashed potato with cheese close up on a pan
  • Return the smashed potatoes with cheese to the oven and bake for another 5-10 minutes, or until the cheese is melted and the potatoes are crisped to your liking.
  • Drizzle the chipotle sour cream over each potato. Serve hot and enjoy!

For the Chipotle Sour Cream

  • In the base of a small food processor, add mayonnaise, sour cream, a chipotle pepper from a can of chipotles in adobo, a squirt of lemon or lime juice, garlic, olive oil, salt and pepper, and honey OR maple syrup.
    a close up shot of chipotle sour cream in a white bowl
  • Combine until smooth.

Notes

The time it takes to boil the potatoes until fork tender will vary depending on their size. You want the potatoes to be tender enough to easily stick a fork into, but not so tender they fall apart. Keep an eye on them and test them as you boil!
If you prefer crispier potatoes, you can smash them flatter (but they might fall apart a bit more this way—they'll still taste great, though!). Or, for fluffier potatoes, just smash them a little bit. 
Please note, cook times can vary depending on the size of your potato. Just keep an eye on the potatoes will they cook and test them to ensure they're cooked how you like them. 

Nutrition

Calories: 522kcalCarbohydrates: 47gProtein: 11gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 66mgSodium: 260mgPotassium: 1131mgFiber: 6gSugar: 5gVitamin A: 701IUVitamin C: 51mgCalcium: 223mgIron: 2mg
Tried this recipe?Let us know how it was!