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Sour Cream and Chives Mashed Potatoes
from the kitchen of Sharmagne Leland-St. John
2 pounds Yukon gold potatoes, peeled, and cut into small chunks
8 tablespoons unsalted butter, melted
1⁄2 cup heavy cream
1⁄2 cup sour cream
1⁄2 cup chopped fresh chives, some with held for garnish
Kosher salt and freshly ground black pepper to taste
Place the potatoes in a large pot. Cover with approximately 1 inch cold water.
Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes or until
the potatoes are fork tender.
In a smaller pot over low heat combine the cream and butter. Heat until hot,
but keep below a simmer.
Drain the potatoes in a colander, shake to remove any excess water. Put the
potatoes back into the larger dry pot and mash to a uniform consistency (or
process through a mouli and return to pot) Mix with an electric beater to
add some air and create a smooth texture. Do not over mix.
Take a flexible rubber spatula and fold in the melted butter and cream
until just incorporated. Fold in the sour cream and 1⁄3 cup chives then
season with salt and pepper.
Transfer to a warmed serving bowl and garnish with the remaining chopped chives.