Comment on this article


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
12 cup heavy cream
12 cup sour cream
12 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 13 cup chives then
season with salt and pepper.

Transfer to a warmed serving bowl and garnish with the remaining chopped chives.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]