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
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
- 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