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
Total TimePrep: 20 min. Cook: 20 min.
- 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
- 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 Facts3/4 cup: 201 calories, 8g fat (5g saturated fat), 25mg cholesterol, 648mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 4g protein.
Originally published as Sour Cream 'n' Chive Potatoes in Taste of Home April/May 2003
Mar 5, 2012
Wow, these are so good! We left the skins on for sure.~ Theresa
Apr 9, 2010
These were very good. I left the skins on and just cubed and boiled them. They were delicious!