Age group: 12 to 16 years Skill level: intermediate
Ingredients
- 2 to 2 1/4 pounds baby Yukon gold potatoes
- 1/4 cup sour cream
- 2 cups shredded Cheddar
- 3 tablespoons chives, chopped or snipped
- Salt and black pepper
Directions
Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.
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By laamkt
Dayton, OH
on January 21, 2012
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Creamy and yummy. Sour cream made them so smooth.
By ncexnyc
on May 30, 2010
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Here's a great tasting side packed with flavor. Just remember to have your sour cream at room temp, as I pulled mine from the back of the fridge and it greatly reduced the warmth of the potatos, something which the microwave quickly fixed.
By alind06
Winchester, 61
on March 11, 2010
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This is easy and good, I used Yukon gold potatoes and the only cheese I had on hand was some asiago and grated Romano. It was a big hit
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