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with Sour Cream and
Dress up mashed potatoes with sour cream and chives. Perfect as a side
dish for Thanksgiving or other special occasions.
Recipe can be made ahead and doubled.
9 large russet potatoes, peeled and quartered
ounces cream cheese
1 cup sour cream
2 tablespoons butter
1/4 cup snipped
1 pinch ground white pepper salt to taste
1. Bring a large pot of water to a rolling boil;
add potatoes, and boil until soft, about 20 to 25 minutes. Drain well and
place in a large bowl.
2. Combine potatoes with sour cream, cream cheese,
butter, salt, and pepper. Mix with an electric mixer or potato masher to your
desired consistency. Gently mix in the snipped chives.
If you are making this dish ahead, omit the chives
and refrigerate for up to two weeks. When ready to serve, put the potatoes in
a casserole dish, dot with butter and bake in a 350° oven for 30
After the potatoes are baked you can mix in the chives and a little
milk to thin if needed. Serves 8
Copyright 2002. Martha Matthews