SOUR CREAM 'N' CHIVE POTATOES
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
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 201 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 648mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SOUR CREAM AND CHIVE POTATO TOPPER
Make and share this Sour Cream and Chive Potato Topper recipe from Food.com.
Provided by Bridget Elaine
Categories Potato
Time 2m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients and let set overnight before use.
Nutrition Facts : Calories 123.4, Fat 12.1, SaturatedFat 7.5, Cholesterol 25.3, Sodium 30.6, Carbohydrate 2.5, Sugar 0.1, Protein 1.8
BAKED POTATOES WITH CHIVE SOUR CREAM
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
- Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
- When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.
SOUR CREAM AND CHIVE POTATO TOPPING
This simple topping is a little different because it contains sugar as well as salt and a generous amount of pepper. The sugar tames some of the tartness of the sour cream. My Dad made this topping while I was growing up so a baked potato is not complete without it!
Provided by Mrs_Kupkake
Categories Low Protein
Time 7m
Yield 1/2 cup, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Measure ingredients into a small bowl.
- Stir.
- If you use butter on your potato, add that first and mix it.
- Then top with 1-2 Tbs of topping.
Nutrition Facts : Calories 58, Fat 5.1, SaturatedFat 3, Cholesterol 13.3, Sodium 214.5, Carbohydrate 2.7, Fiber 0.3, Sugar 2.4, Protein 0.8
SMASHED POTATOES WITH SOUR CREAM AND CHIVES
Provided by Ellie Krieger
Categories side-dish
Time 30m
Yield 4 servings, serving size 3/4 cup
Number Of Ingredients 6
Steps:
- Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam for about 15 minutes, or until potatoes are tender.
- Transfer potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the sour cream and chives. Season with salt and pepper, to taste, and serve.
SOUR CREAM AND CHIVE MASHED POTATOES
Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g
POTATO PIEROGI WITH SOUR CREAM RECIPE
Skillet-cooked until golden brown, then served with sour cream and chives, these potato pierogis are nothing like the kind you get from the freezer section!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Combine flour and salt in large bowl. Cube half the cream cheese. Add to flour mixture; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg and warm water; mix until mixture forms ball. Place on lightly floured surface. Knead 5 min. or until dough is smooth and elastic.
- Mix remaining cream cheese with potatoes, onions and pepper until blended.
- Roll out dough on lightly floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary. Spoon 1 Tbsp. potato mixture onto center of each round. Lightly brush water around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
- Bring large saucepan of water to boil. Add pierogi, 12 at a time; cook 3 to 4 min. or until they float to the surface. Remove pierogi from water with slotted spoon; drain.
- Melt 1 Tbsp. butter in large skillet in medium heat. Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min. or until pierogi are golden brown. Repeat, in batches, with remaining butter, shallots and pierogi.
- Mix sour cream and chives until blended. Serve with the pierogi.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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