Creamy Chive Potatoes

SOUR CREAM 'N' CHIVE POTATOES



Sour Cream 'n' Chive Potatoes image

These rich, creamy mashed potatoes are special enough for company, but my family won't wait for that. So I make them for everyday meals as well. The snipped chives add a nice touch of green to a springtime meal. -Vikki Rebholz, West Chester, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 7

5-1/2 pounds potatoes, peeled and cubed
3 teaspoons salt, divided
1 cup sour cream
1/2 cup milk
1/4 cup butter, cubed
1/4 cup minced chives
1 teaspoon pepper
Calories 201 calories
Fat8g fat (5g saturated fat)
Cholesterol25mg cholesterol
Sodium648mg sodium
Carbohydrate29g carbohydrate (3g sugars
Fiber2g fiber)
Protein4g protein.

Steps:

  • Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. , In a large bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.

CREAMY CHIVE MASHED POTATOES



Creamy Chive Mashed Potatoes image

Buttermilk and cream cheese lend rich flavor-rather like sour cream-to these wonderful whipped potatoes. -Bonnie Thompson, Rathdrum, Idaho

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 7

5 medium potatoes, peeled
1-1/2 teaspoons salt, divided
4 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons minced fresh chives
1/4 teaspoon pepper
1/4 to 1/2 cup buttermilk
Calories 249 calories
Fat13g fat (8g saturated fat)
Cholesterol38mg cholesterol
Sodium838mg sodium
Carbohydrate30g carbohydrate (3g sugars
Fiber2g fiber)
Protein5g protein.

Steps:

  • Place potatoes in a large saucepan and cover with water; add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, In a large bowl, mash the potatoes with the cream cheese, butter, chives, pepper and remaining salt; gradually beat in enough buttermilk to achieve desired consistency.

SOUR CREAM AND CHIVE MASHED POTATOES



Sour Cream and Chive Mashed Potatoes image

Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.

Recipe From allrecipes.com

Provided by Lauren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 8

Number Of Ingredients 5

2 pounds Yukon Gold potatoes, peeled and quartered
½ cup milk
½ cup sour cream
¼ cup chopped fresh chives
salt and pepper to taste
Calories128.5 calories
Carbohydrate21.8 g
Cholesterol7.5 mg
Fat3.4 g
Fiber1.9 g
Protein3.4 g
SaturatedFat2.1 g
Sodium20.7 mg
Sugar0.8 g

Steps:

  • Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

CREAMY CHIVE POTATOES



Creamy Chive Potatoes image

Recipe From epicurious.com

Provided by Melissa Hamilton

Categories     Potato     Side     Easter     Vegetarian     Kid-Friendly     Quick & Easy     Root Vegetable     Spring     Chive     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

4 large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2" cubes
1 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
1/4 cup chopped fresh chives

Steps:

  • Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
  • Season with salt; stir in most of the chives. Top with remaining chives before serving.

CREAMY BACON CHIVE HASSELBACK POTATOES RECIPE BY TASTY



Creamy Bacon Chive Hasselback Potatoes Recipe by Tasty image

Here's what you need: potatoes, bacon, butter, garlic, fresh parsley, milk, cream cheese, salt, pepper, fresh chives

Recipe From tasty.co

Provided by Matthew Francis Johnson

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 potatoes
1 lb bacon, cut into 1.5-inch (4 cm) slices
4 tablespoons butter, melted
1 tablespoon garlic, minced
1 tablespoon fresh parsley, minced
1 cup milk
8 oz cream cheese
½ teaspoon salt
¼ teaspoon pepper
1 cup fresh chives, chopped, extra for garnish
Calories980 calories
Carbohydrate36 grams
Fat71 grams
Fiber2 grams
Protein46 grams
Sugar6 grams

Steps:

  • Preheat oven to 425°F (220°C).
  • Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
  • Microwave your potatoes for 5 minutes per potato.
  • Mix together melted butter, minced garlic, and minced parsley.
  • Brush on the potato. Sprinkle with salt and pepper to taste.
  • Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
  • Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
  • In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
  • Add in the chopped chives to the cream cheese sauce.
  • Stir and pour over the crispy potatoes. Add extra chives for garnish.
  • Enjoy!

BOILED POTATOES WITH CHIVES



Boiled Potatoes with Chives image

Simple but very good. Substitute new potatoes for the red if you prefer.

Recipe From allrecipes.com

Provided by TerryWilson

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 4

3 tablespoons unsalted butter, softened
2 pounds very small red potatoes, scrubbed
salt and ground black pepper to taste
3 tablespoons finely chopped fresh chives
Calories235.9 calories
Carbohydrate36.2 g
Cholesterol22.9 mg
Fat9 g
Fiber3.9 g
Protein4.5 g
SaturatedFat5.6 g
Sodium14.9 mg
Sugar2.3 g

Steps:

  • Place butter in a serving bowl.
  • Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
  • Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

CREAMY CHIVE POTATO CAKES



Creamy Chive Potato Cakes image

Here's the ultimate side dish- mashed and diced Yukon Gold potatoes, goat cheese and sour cream, shaped into cakes and baked until golden and crisp. Easy! Elegant served with beef tenderloin and haricots verts, with a fresh rosemary sprig garnish. From January 2000/ Ladie's Home Journal.

Recipe From food.com

Provided by BecR2400

Categories     Potato

Time 1h52m

Yield 16 potato cakes, 16 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled
salt
4 ounces goat cheese, crumbled (such as Montrachet)
3 tablespoons snipped fresh chives
2 tablespoons butter, melted (or margarine)
2 tablespoons sour cream
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 teaspoons olive oil, divided

Steps:

  • Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
  • Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
  • Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
  • Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
  • Refrigerate 3 hours, until firm.
  • Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2 1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
  • Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours).
  • Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
  • NOTE: Prep time does not include chilling.
  • Makes 16 potato cakes.

MAKE-AHEAD SOUR CREAM AND CHIVE MASHED POTATOES



Make-Ahead Sour Cream and Chive Mashed Potatoes image

Chive-and-onion cream cheese and sour cream give a baked potato flavor to mashed "spuds."

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 9h30m

Yield 16

Number Of Ingredients 7

3 lb small red potatoes
1 container (8 oz) chive-and-onion cream cheese spread
1 container (12 oz) chive-and-onion sour cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons butter or margarine, melted
1/2 cup French-fried onions (from 2.8-oz can)
Calories170
Carbohydrate17 g
Cholesterol25 mg
Fat2
Fiber2 g
Protein3 g
SaturatedFat6 g
ServingSize1 Serving
Sodium500 mg
Sugar2 g
TransFat1/2 g

Steps:

  • Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
  • Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.)
  • Heat oven to 350°F. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15 to 20 minutes longer or until potatoes are hot.

SOUR CREAM AND CHIVE POTATOES



Sour Cream and Chive Potatoes image

I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.

Recipe From food.com

Provided by MizEmerilLagasse

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

4 large baking potatoes, peeled
3 tablespoons butter
2 tablespoons flour
1 (14 1/2 ounce) can low sodium chicken broth
1/2 cup cream or 1/2 cup milk
10 sprigs fresh chives, finely chopped
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces munchee cheese or 8 ounces another white cheese, grated

Steps:

  • Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
  • With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
  • In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
  • Whisk in the broth and the cream then bring it to a boil.
  • Remove from the heat and add the chives, sour cream, salt, and pepper.
  • Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
  • Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
  • Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
  • Let rest on your counter for at least 10 minutes before cutting.

SOURED CREAM & CHIVE JACKET POTATOES



Soured cream & chive jacket potatoes image

Try these baked potatoes for lunch, supper or as a side dish at a barbecue. You can turn any leftovers into a potato salad and even the skins can be baked again for a snack

Recipe From bbcgoodfood.com

Provided by Tom Kerridge

Categories     Lunch, Side dish

Time 1h30m

Yield Serves 8 (or 4-6 with leftovers)

Number Of Ingredients 5

8 medium baking potatoes
2 tbsp olive oil
300g soured cream
2 shallots , finely chopped
small bunch of chives , chopped
Calories291 calories
Fat11 grams fat
SaturatedFat5 grams saturated fat
Carbohydrate40 grams carbohydrates
Sugar4 grams sugar
Fiber5 grams fiber
Protein6 grams protein
Sodium0.1 milligram of sodium

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
  • Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.

SOUR CREAM AND CHIVE POTATO BAKE



Sour Cream and Chive Potato Bake image

Make and share this Sour Cream and Chive Potato Bake recipe from Food.com.

Recipe From food.com

Provided by katew

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

3 large potatoes, washed
1 cup sour cream
1 1/4 cups pouring cream
1/2 cup grated parmesan cheese
1 cup grated cheddar cheese
1 tablespoon chives, chopped
salt and pepper
Calories710.1
Fat47.6
SaturatedFat29.2
Cholesterol153.5
Sodium454.6
Carbohydrate53.1
Fiber6.1
Sugar4.5
Protein20.3

Steps:

  • Preheat oven to 200 C.
  • Boil potatoes till tender, about 15 minutes.
  • Drain, cut in half, place in baking dish cut side up.
  • Whisk together sour cream, cream, cheeses, chives, salt and pepper.
  • Pour over potatoes.
  • Cook 20 - 30 minutes until top is golden.

CREAMY RANCHIFIED POTATOES



Creamy Ranchified Potatoes image

My daughter-in-law gave me this recipe, and over the years I have tweaked it to our tastes. It's so nice to come home from work to a hot, tasty potato dish that's ready to serve! You can use any cheese you'd like and also any leftover meats that you have-chicken, for one. -Jane Whittaker, Pensacola, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 8 servings.

Number Of Ingredients 8

2 pounds small red potatoes, quartered
1 cup cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 carton (8 ounces) spreadable chive and onion cream cheese
3 tablespoons minced chives
1 envelope ranch salad dressing mix
1 teaspoon pepper
6 ounces pepper jack cheese, grated
Calories 297 calories
Fat15g fat (8g saturated fat)
Cholesterol53mg cholesterol
Sodium933mg sodium
Carbohydrate28g carbohydrate (2g sugars
Fiber3g fiber)
Protein14g protein.

Steps:

  • In a 4-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. Top with cheese; stir to combine.

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