Sour Cream and Chive Mashed Potatoes

Whether you’re makingroast pork loin, meatloaf, or pan fried chicken, mashed potatoes are always a greatside dish. They are the perfect glue to bring everything in a meal together.

Classic mashed potatoes, made with butter, cream, salt and pepper are always terrific. However, every now and then I like to mix it up. These potatoes get an extra something special with the addition of sour cream and chopped chives mixed in.

The ingredients list: Potatoes, heavy cream, butter, sour cream, chives, salt and pepper.

The potatoes you use are up to your taste or what you have on hand. Red potatoes are great in the recipe, as well as the yukon gold potatoes used here.

I leave the skin of the potato on. Most of the nutrients in a potato are found in the skin, so why throw all that goodness away? As long as you use a thin-skinned potato, a quick scrub is all they need before being diced.

Cut the potatoes into uniform pieces to ensure an even cooking time. Remember that the smaller you dice up your potatoes, the faster they will cook.

Place the diced potatoes into a pot and cover with water. Be sure to not use hot water because this will lead to the potatoescooking unevenly.

Add two to three tablespoons of salt to the potatoes. Adding salt to water when cooking potatoes (and pasta) gives you the opportunity to season the food from the inside. If you skip this step, it is difficult to add enough salt at the end to keep your mashed potatoes from tasting bland.

Cover and heat the potatoes over medium-high heat. Potatoes, have a tendency to easily boil over so it is important to always keep an eye on them. If they look close to boiling over, lower the heat slightly and take the lid off.

While the potatoes are cooking, you canchop up the chives. If in a pinch, you can use dried chives but I much prefer the taste and texture of fresh chives in this recipe. If using dried chives, soak them in the cream tore-hydratebefore adding them to the potatoes.

Cooking times will vary depending on the potato and the size of your dice. Check every few minutes after the potatoes have come to a boil. You will know they are ready when you can easily stick a fork in them and they slide off the fork with ease.

Here’s asecret:For as long as I’ve been cooking I’vealways had troubletiming my potatoes to be done when the rest of the meal is finished. I have this extreme fear that they won’t cook fast enough so I always put the potatoes on first.

If you have the sameproblem, I have great news! Once those potatoes are done (and the rest of your meal isn’t close) you can just turn the heat off and let them hang out in the water until you need them. If there is a long wait for the rest of the food you might need to turn the heat on againto get them hotagain, but it’s a little trick that can come in very handy.

Now back to the recipe….When you’reready to mix the mashed potatoes, drain them and then put them back into the pot you boiled them in. The heat from the pot will help evaporate any excess water on the potatoes. If there’s one thing we don’t want, it’s watery mashed potatoes.

Add some butter to your hot potatoes. It’s best to add the butter before anything else. That way, the hot potatoes melt it easily.

Next, add in some heavy cream. If you want to go a little healthier, it is perfectly fine to add low fat milk instead of cream. In fact, when making traditional mashed potatoes, I often add low fat buttermilk instead of cream.

Next, add in the sour cream. You can use full fat, reduced fat, or fat free sour cream in these potatoes.

Now it’s time to mash. I use a traditional potato masher, but if you like your potatoes super smooth feel free to use a hand mixer, or ricer if you have one. Someday I’ll invest in a ricer (a toolwith small holes topush potatoes throughso they’ll look a little like rice when done) but until then I’ll enjoy my rustic mashed potatoes.

Add in some ground black pepper but taste before you add any more salt. The salt added at the beginning of the boiling process may be enough.

If the potatoes still seem a little dry, add a touch more cream or milk and sour cream. Then add in the chopped chives.

The finished product is sodelectably smooth and creamy. These potatoes are awesome and are sure to be a hit!


Sous Chef

Sour Cream and Chive Mashed Potatoes

4 large yukon gold potatoes

1/2 – 1 cup sour cream

1/4 – 1/2 cup heavy cream

1/3 cup chives, chopped

2 tbs butter

3 tbs salt

pepper to taste


Dice potatoes into uniform pieces, add to large pot and cover with water. Add two to three tablespoons of salt to the potatoes, cover and cook over medium-high heat.

After the potatoes come to a boil, check firmness every few minutes. When a fork easily goes in and out of the potatoes, they are done. Drain and place back in pot.

Add in butter, cream, sour cream, and pepper. Start with the smaller amount of cream and sour cream. Mash well. Add in additional sour cream and cream until desired consistency is reached. Add in chives. Taste and add additional salt and pepper if necessary.

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