These aren’t your grandmother’s mashed potatoes and thankfully they aren’t my grandmother’s either because that is another one of those things she liked to make out of a box.  Apparently somewhere along the way she got it in her head that my dad didn’t like any lumps in his mashers, so she decided to alleviate that problem all together by making those pasty things out of the box. 

For years, every time my dad was in town, I would painstakingly mash my potatoes, add more milk and then mash some more until my mashed potatoes looked more like potato soup.  On his most recent visit I was preparing to pulverize the potatoes when he walked in the room.  I looked up at him and in a small frightened voice asked him why he didn’t like any lumps in his potatoes.  He looked at me quizzically and said, “I love lumps in my mashed potatoes.”  Dude. 

My dad would really love these potatoes because they are nothing if not lumpy.  They are more smashed than mashed. Hence the name.

4 pounds small red potatoes, scrubbed
salt
1-1/2 sticks unsalted butter, room temperature
1-1/2 cups warmed milk
4 scallions, chopped
1/4 cup sour cream

Put the whole red potatoes in a large pot and cover with water.  Add a heaping tablespoon of kosher salt to the water and bring to a boil.  Cook until tender.  Test with a fork. Drain.  Put potatoes in a bowl and add remaining ingredients.  Smash with a potato masher.  The idea is to smash the potatoes, not smoosh them.  They will take on a creamy yet chunky texture.  Salt to taste.

I sometimes add a cup of cheddar cheese or a clove of baked garlic.

DELISH.