Be the first to These mashed potatoes taste like baked potatoes with sour cream, chives, and butter, but without the skin. This is the preferred method for mashed potatoes in our family.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound potatoes, peeled and cut into 3/4-inch dice
- 2 Tablespoons butter
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon kosher salt, or to taste
- Freshly ground black pepper
- 1 Tablespoon minced fresh chives
Preparation:
Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender. Drain, reserving 1/4 cup of the cooking water.
Return hot potatoes to the pan and heat to steam off any excess water, if necessary. Add butter, heavy cream, sour cream, salt, and pepper. Mash until fluffy and well-combined. Add some of the reserved cooking liquid if you need to thin them a bit. Stir in chives.
The mashed potatoes may be gently reheated over low heat if necessary, stirring often to prevent scorching.
Yield: 4 to 6 servings
Return hot potatoes to the pan and heat to steam off any excess water, if necessary. Add butter, heavy cream, sour cream, salt, and pepper. Mash until fluffy and well-combined. Add some of the reserved cooking liquid if you need to thin them a bit. Stir in chives.
The mashed potatoes may be gently reheated over low heat if necessary, stirring often to prevent scorching.
Yield: 4 to 6 servings
