Mixing Green Onions & Sour Cream for Smashed Potatoes

Video Transcript

CHEF BLONDIE: So for our smashed potatoes, we're going to be using some spring onions, these beautiful spring onions, and some sour cream, I want to start by getting that mixed together. So we're going to chop, 1, 2, 3, 4 spring onions. And we want to take the little fibrous hairy part off, and again remember how I'm holding my knife. Pinching it, the blade and putting my fingers at the back. Using the claw with my knuckles as a guide, I'm going to take these off and just a very fine, little cut into these white parts, and going into the green, 'cause the green is really flavorful and it looks really pretty in the smashed potatoes. And I'm trying to get it as fine as I possibly can and that's for appearance's sake more than anything. If you're cutting it a little thick, don't worry, it's not going to make a big difference. Hmm, smells so good. Smells like a baked potato. Okay, I think we got enough right there. I'm going to grab some of our sour cream and give this a nice stir. Now you can also use creme fresh. I have even used, believe it or not, cream cheese, and the cream cheese really works out well. You just add a little bit of heavy cream to it and it makes a gorgeous sauce for the smashed potatoes. Put the sour cream in here and a little bit of our green onions, a lot of nice flavor. Okay, now I get a little salt and pepper in here as well, good cracks of pepper, I happen to like pepper, especially with the potato, a lot of nice flavor in there. Let's give this a stir. Okay, it's pretty. Kind of what you believe you would see in a nice baked potato, it's going to give us the same flavor, a little more of our fresh cracked pepper. And I want to come over and check my potatoes to see if they might be ready for the smashing point. So come on and follow me over to the potatoes, let's take a look. Oh, our potatoes are just about there. Our knife is going in, I'd say we've got 2 minutes left in our potatoes and we've got the perfect smashers. We want to make sure that when your knife goes into the potatoes that it comes out easily, I'm feeling a little resistance as I get toward the center. So they're almost cooked through. I would say we have 3 minutes on these and then we're ready to go.

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