Sour Cream and Chive Mashed Potatoes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 318
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 58
- Sodium
- 493
- Total: 35 min
- Active: 15 min
Ingredients
2 pounds Yukon gold potatoes, peeled, quartered and cut into 1-inch chunks
8 tablespoons unsalted butter, melted
1/2 cup half-and-half
1/2 cup sour cream
1/4 cup chopped fresh chives, plus more for garnish
Kosher salt and cracked black pepper to taste
Directions
- 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.