These Sour Cream Mashed Potatoes with fresh chives are a wonderful side dish to any Sunday night dinner! Quick and easy and so delicious!
16 oz (450 g) red baby potatoes, scrubbed clean. Skins on
15 tbsp (75 g) of unsalted butter, separated
¼ cup (60 ml) of sour cream
¼ cup (60 ml) of milk
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
1 tbsp (15 ml) fresh chives, minced
Do not drop potatoes into boiling water. Instead, place your potatoes in cold water and allow them to heat up with the water. This will assure your potatoes will cook evenly.
Potatoes absorb salt really quickly so it’s important to season well with at least 1/2 tsp (2.5ml) of salt to begin.
You can substitute the sour cream for all milk. But you won’t get that “tang” associated with sour cream. Add more milk for thinner potatoes and add less milk for thicker mashed potatoes.
- Category: side dish
- Method: cook
- Cuisine: American
Keywords: Sour Cream Mashed Potatoes, Sour Cream Mashed Potatoes with Red Potatoes, Mashed Potatoes