Sour Cream Chive Mashed Potatoes Recipes

SOUR CREAM & CHIVE MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Cut potatoes into quarters. Rinse off thoroughly and add to a large pot along with peel whole garlic clove. Add just enough water to cover the potatoes.
• Place on stove and heat to medium high heat.
• Cook potatoes until they are fork tender, about 15-20 minutes.
• Drain the potatoes and garlic cloves into a strainer. Once liquid is removed add potatoes and garlic back to the large pot, along with sour cream, cream cheese, garlic powder, green onions and salt to taste.
• Using a hand mixer, mix/mash until the potatoes are the consistency you'd like. Add salt to taste.
• Place mashed potatoes in an 9×9 baking dish. Drizzle the top with butter.
• Place in oven uncovered and bake for 30 minutes.
• Remove and serve!

CREAMY MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Place potatoes in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Add plenty of salt to the water. Bring to a boil over high heat. Once the water boils, reduce the heat so that the water is simmering. Simmer uncovered until the potatoes are very tender when pierced with a knife, about 10-12 minutes. Drain the potatoes really well; return them to the pot.
• Turn the stove to low heat and gently shake the pan of potatoes over the low flame for about 1 minute, just to make sure that any excess moisture evaporates. You want really dry potatoes!
• Use a potato masher, potato ricer, or food mill to mash the potatoes. Add the butter and enough half-and-half or milk until the potatoes are very creamy (you might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency). Whisk in the sour cream and chives until completely combined. Taste and season with salt and pepper. Transfer to a serving bowl and top with additional butter or chives, if desired.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.

MAKE-AHEAD SOUR CREAM AND CHIVE MASHED POTATOES

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.

CREAMY CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water to 2 inches above potatoes. Season water generously with salt and bring potatoes to a boil to cook for 40 minutes, until very tender.
• Drain potatoes and return to pot. Mash potatoes with warm milk until smooth. Fold in mascarpone and chives. Season with 1 teaspoon salt.

CREAMY MASHED POTATOES W/SOUR CREAM & CHIVE

Steps:

• 1. Wash cubed potatoes in colander then add to a large pot. When my favorite potato the YUKON GOLD ARE ON SALE, I prefer to use them for mashed potatoes, but the russet were on sale and that is what I bought. I love the red skins also.
• 2. Cover potatoes with water and add 1 tablespoon of kosher salt. It is best to add the salt to the water and allow the salt to soak into the potatoes as they cook. I have found that They have more flavor that way.
• 3. Heat pot of potatoes over medium high heat, bring to a boil.
• 4. Cook till tender, about 18 to 25 minutes, or until the tip of a sharp knife is inserted into potatoes, & it comes out easily.
• 5. Pour potatoes into a colander, & drain througly.
• 6. I like to add potatoes back into pot, turn fire on low, and allow excess water to dry out, then remove from heat.
• 7. Add pepper, butter, chopped chive, onion and garlic powder. Then cream with masher to the chunky state.
• 8. Now add the sour cream, and beat till potatoes are creamy and smooth, taste, & add additional salt and pepper if desired.
• 9. Add potatoes to a serving bowl, add a pat of butter if desired, while potatoes are still hot. Top with additional chive if desired. Serve & enjoy while potatoes are still hot.

SOUR CREAM AND CHIVE POTATOES

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.