Sour Cream and Chive Mashed Potatoes
You can make these with fresh chives but dried are just fine, because they rehydrate easily in the final product and are more convenient to have on hand year-round. If you’re using fresh chives, you can use the same quantity as dried.
Hands-on: 25 minutesTotal: 45 minutes
- 3 large russet potatoes (about 3 lbs.)
- 2 tsp. salt, divided
- 4 Tbsp. butter
- ½ cup sour cream
- 3 Tbsp. dried chopped chives
- ½ tsp. ground white pepper
- Peel potatoes and cut them into 2-inch uniform pieces. Put potato pieces in a pot with 1 teaspoon of salt and cold water to cover.
- Turn heat to medium high and bring potatoes and water to a boil. Turn down heat to simmer and cook until the potatoes can be easily pierced with a fork, about 15 minutes. Drain potatoes in a colander and let the steam dissipate for 5 minutes. The steam evaporates the excess water, which allows the potatoes to dry out and makes them fluffier when mashed.
- Put cooked potatoes in a bowl and mash with a potato masher or an electric mixer. Add butter, sour cream, and chives, and mix to a creamy consistency. Season with salt and pepper.