Crushed Sour Cream PotatoesRecipe from Alison Roman cooking.nytimes.com4 pounds small, creamy potatoes, no larger than a golf ball, such as gold creamersKosher salt and freshly ground black pepper2 cups heavy cream6 large garlic cloves, crushed4 tablespoons unsalted butter1 cup sour cream, plus more for serving½ cup chives, finely chopped⅓ cup dill, coarsely choppedCook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. AdUsing your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

Source: New York Times November 12, 2021 10:56 UTC