I know it’s spring when these guys are going nuts in my herb garden.
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.
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.
