Sour Cream and Chive Mashed Potatoes

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I know it’s spring when these guys are going nuts in my herb garden.
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Did you know chives are perennial?  I have a couple plants that were quite small when I purchased them and they have gone nuts for quite a few years.  One was in a pot actually and I thought it had died.  Dumped the dirt somewhere else and what do you know? It popped back up in the spring!   I use them to make champ often, one of my hubby’s favorite things.  But the other day I had the idea to add sour cream for that classic sour cream and onion flavor.  And I think we have a new favorite dish to use chives in!  These would make a great side for Easter too.  I have made them with both russets and gold potatoes and we liked them equally.  If you want creamier, richer potatoes, use double the butter and cream cheese and maybe a little cream too.  This was just right for us.

SOUR CREAM AND CHIVE MASHED POTATOES
3 quarts peeled and chopped potatoes (about 5 lbs)
1 cup chopped chives
1/2 cup sour cream
4 T softened butter
4 oz cream cheese
salt and pepper, to taste

Place potatoes in a large pot and cover with water.  Bring to a simmer and cook until potatoes are easily pierced with a knife.
Drain, then mash with butter, sour cream, and cream cheese.  Add milk if needed to make the right consistency.
Add chives, mixing thoroughly.    Season to taste with salt and pepper.

Sour Cream and Chive Mashed Potatoes

Ingredients

  • 3 quarts peeled and chopped potatoes (about 5 lbs)
  • 1 cup chopped chives
  • 1/2 cup sour cream
  • 4 T softened butter
  • 4 oz cream cheese
  • salt and pepper, to taste

Instructions

  • Place potatoes in a large pot and cover with water. Bring to a simmer and cook until potatoes are easily pierced with a knife.
  • Drain, then mash with butter, sour cream, and cream cheese. Add milk if needed to make the right consistency.
  • Add chives, mixing thoroughly. Season to taste with salt and pepper.
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