Jun 2, 2012

sour cream and chive mashed potatoes

For last week's 24x24, I needed some sort of potatoes to be part of the meal.  It was partially because Idaho potatoes worked great with the dinner theme and partially to get on the good side of my potato-loving sister, so I could convince her to: A.) join us for a meal that had salmon as the main dish and B.) help me with some party food prep and decoration.  It worked(!) and she was a bigger help than I could have asked for.  There's nothing quite like potato bribes potatoes to help with the convincing.

These potatoes are super-simple and can stay warm in a slow cooker, which makes entertaining easy.  They also make great leftovers.  We made some of the leftovers into potato pancakes that were probably even better than the original (form them into cheddar cheese-filled patties and cook them until they brown on both sides on a greased griddle).

Spread the potato love.

Sour Cream and Chive Mashed Potatoes
Serves 12

  • 7 lb Idaho potatoes (I know it's a funny amount, but it's the perfect amount to fill a large slow cooker)
  • 1/2 c butter
  • 2 c sour cream
  • small bunch of chives, chopped
  • salt and pepper, to taste
Bring a large pot of water to a boil.  Peel and quarter the potatoes and add them to the boiling water.  Cook the potatoes until they easily break apart with a fork (this took us about 40 minutes).  Strain the potatoes and pour them back into the pot or straight into a slow cooker.  Partially mash the potatoes with a potato masher and add the butter, sour cream, and most of the chives.  Mash the potatoes some more until they're smooth and all of the other ingredients are incorporated.  Add salt and pepper, to taste.  If using a slow cooker, keep it on low until your meal.  Top the potatoes with more chopped chives for garnish.

1 comment:

  1. Potatoes were made for sour cream and chives! Delicious comfort!


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