- 3-1/2 pounds medium red potatoes, cubed
- 2 cups (16 ounces) sour cream
- 1/2 cup 2% milk
- 1/3 cup minced chives
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Drain; mash potatoes with sour cream and milk. Stir in the chives, garlic, salt and pepper. Yield: 10 servings.
Originally published as Garlic & Chive Mashed Red Potatoes in Reminisce December/January 2012, p51
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Reviewed Aug. 3, 2014
This recipe could have used some butter on the potatoes. I thought the chives were a little overwhelming and raw garlic is not my thing.