Sour Cream and Chive Smashed Red Potatoes

Cooking instructions

1. Place quartered potatoes in a large pot, cover with cold salted water and bring to a boil
2. Reduce heat and simmer 15–20 minutes, until potatoes are fork-tender
3. Drain well then return potatoes to the pot
4. Smash with a potato masher or large fork for a chunky texture, do not over mash or whip
5. Add 5 tbsp butter and garlic to a small saucepan and saute garlic on medium heat for approx. 4 minutes until golden brown
6. Fold in Shamrock Farm Natural Sour Cream, Shamrock Farm Heavy Whipping Cream, 2 tbsp chives, butter-garlic mixture, sea salt and cracked black pepper
7. Taste and add more salt, pepper or cream based on preference
8. Transfer to a serving dish
9. Garnish with 1 tbsp room temperature butter, remaining chives and cracked black pepper