Sour Cream and Chive Mashed Potatoes
Looking to spice up the traditional mashed potatoes? Why not make my recipe for Sour Cream and Chive Mashed Potatoes? They are perfect for any day of the week, a special occasion, or even a holiday. The other day, I need to make a new slow cooker ham recipe and while that ham was slow cooking away in the slow cooker I started to think about the side dishes I wanted to serve with it. That’s when the idea of Sour Cream and Chive Mashed Potatoes came to mind. I had a 5lb bag that was close to being on its way out, so I decided to make the entire bag. I know what your thinking… you made 5 pounds of potatoes for just two people?
Well, yes, but I have a great reason. I froze the leftovers! Yes, you can freeze mashed potatoes. Who knew?
I’m kind of on a food freezing kick since the baby will be here any day now (15 days and counting–gah)! I don’t think I can fit a single item in my freezer at this point, so I guess this baby better come soon, so we can start eating every thing I’ve been making/freezing.
I was also a nice friend/neighbor and invited our neighbor over for dinner to help with the 5lbs of mashed potatoes. We hadn’t had dinner together in a while and I knew I had plenty of food. Plus who doesn’t love a ham dinner on a Tuesday night? That’s the beauty of the slow cooker, my friends. You can have a swanky holiday like meal during the week day. And mashed potatoes don’t take long at all to make. I had contemplated baking these mashed potatoes after I was done mashing them, but didn’t feel the need to add more time to the cooking process. I was hungry and wanted to photograph them and then do a face plant right into the bowl. If you love a good sour cream and chive baked potato you’ll love these mashed potatoes. They complemented our sweet ham perfectly. Stay tuned next month for the ham recipe.
Katie Original Recipe
- 5lbs Golden Russet Potatoes, peeled and cubed
- 1 tbsp salt
- 1 stick salted butter
- 8 oz. sour cream
- 2 tbsp chives, minced
- 1 tbsp minced garlic in water,
- 1/8 tsp black pepper
- salt to taste
- In a large stock pot, add salt to water and boil peeled cubed potatoes for 20-25 minutes until they are fork tender. Drain the potatoes.
- While potatoes are draining melt the butter in the stock pot. Once the butter is half way melted, add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper. Using a hand mixer, mix potatoes until smooth and creamy. Taste and decide if you want to add any additional salt and/or pepper. Top with additional chives and butter if desired and serve immediately.
Have leftovers? Freeze the mashed potatoes in a freezer zip lock. They will store for up to 3 months in the freezer. Perfect for a quick weeknight meal side dish!
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