Crushed Red Potatoes

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Prep: 15 min. •  Cook: 15 min. •  Serves: 6


  • 2 lbs. Biggins® potatoes, scrubbed, peeled and quartered
  • 1/2 c. reduced-fat sour cream
  • 1/4 c. finely chopped shallots
  • 1/4 c. chopped fresh parsley
  • 3 tbsp. low-fat milk
  • 1 tbsp. extra-virgin olive oil
  • Salt & freshly ground pepper, to taste


Cook potatoes in a large saucepan of boiling salted water until tender, 10-15 minutes. Meanwhile, combine sour cream, shallots, parsley, milk, oil, salt and pepper in a small bowl. Stir until smooth and set aside. Drain the potatoes and crush -- but do not completely mash -- potatoes with a potato masher or the back of a large spoon. Stir in the sour cream mixture. Adjust seasonings with salt and pepper.