SOUR CREAM & CHIVES MASHED POTATOES
This recipe is a family favorite that always stirs up good memories and moments. It's requested for Thanksgiving, Christmas, birthday parties, potlucks and other gatherings. It's simple to make and delicious to eat. If I make it early in the day I finish this dish for about 20 minutes in the oven, but you can use the stovetop to free up oven space for the turkey. -Linda Williams, Florence, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings (0.75 cup each).
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Drain., In a large bowl, beat cream cheese and sour cream until blended. Add potatoes; beat until light and fluffy. Beat in butter, salt and pepper. Sprinkle with cheese. Let stand, covered, until cheese is melted.
Nutrition Facts :
CHEESY SOUR CREAM AND CHIVES MASHED POTATOES
These are sour cream and chives mashed potatoes with a little extra ingredients , Its hard for me to have potatoes that are just plain. This is a borrowed picture but thats what they look like.
Provided by Karla Everett
Categories Other Side Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Place potatoes in large pan and cover with water. Bring to a boil ; reduce heat ; cover and simmer about 15-20 minutes until tender ; drain.
- 2. In a large bowl , mash potatoes . Beat in the cream cheese , butter , milk , salt and pepper until fluffy.
- 3. Transfer to a greased 3 quart baking dish.
- 4. Spread the sour cream over top.
- 5. Bake @ 350° for 10 minutes.
- 6. Sprinkle with the cheddar cheese , bacon and chives.
- 7. Bake uncovered for 5 minutes longer or until cheese is melted.
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
SOUR CREAM AND CHIVE MASHED POTATOES
Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g
CREAMY MASHED POTATOES WITH SOUR CREAM AND CHIVES
These creamy Mashed Potatoes with Sour Cream and Chives are rich, flavorful and easy! Just 5 ingredients and about 30 minutes for a delicious, make-ahead side dish.
Provided by Blair Lonergan
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Add plenty of salt to the water. Bring to a boil over high heat. Once the water boils, reduce the heat so that the water is simmering. Simmer uncovered until the potatoes are very tender when pierced with a knife, about 10-12 minutes. Drain the potatoes really well; return them to the pot.
- Turn the stove to low heat and gently shake the pan of potatoes over the low flame for about 1 minute, just to make sure that any excess moisture evaporates. You want really dry potatoes!
- Use a potato masher, potato ricer, or food mill to mash the potatoes. Add the butter and enough half-and-half or milk until the potatoes are very creamy (you might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency). Whisk in the sour cream and chives until completely combined. Taste and season with salt and pepper. Transfer to a serving bowl and top with additional butter or chives, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 261 kcal, Carbohydrate 32 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 116 mg, Fiber 4 g, Sugar 4 g
SOUR CREAM AND CREAM CHEESE MASHED POTATOES
Make and share this Sour Cream and Cream Cheese Mashed Potatoes recipe from Food.com.
Provided by keaasen
Categories Potato
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
- Simmer until potatoes are tender, about 20 minutes.
- Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
- Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
- When read to reheat potatoes, preheat oven to 350 degrees F.
- Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
- Bake for 30 minutes or until heated through.
- Use within 10 days.
Nutrition Facts : Calories 269.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 34.9, Sodium 89.6, Carbohydrate 33.1, Fiber 4, Sugar 1.5, Protein 5.5
SOUR CREAM AND CHIVE POTATOES
I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.
Provided by MizEmerilLagasse
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
- With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
- In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
- Whisk in the broth and the cream then bring it to a boil.
- Remove from the heat and add the chives, sour cream, salt, and pepper.
- Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
- Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
- Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
- Let rest on your counter for at least 10 minutes before cutting.
SOUR CREAM AND CHIVE MASHED POTATOES
Sour cream and chive mashed potatoes are a perfect side dish. They are so creamy, flavorful and make a great addition to any dinner menu.
Provided by Carlee
Categories Side Dishes
Time 35m
Number Of Ingredients 7
Steps:
- Get butter and sour cream out of refrigerator and allow to come to room temperature.
- Peel potatoes and chop into uniform large chunks.
- Place in a large saucepan of salted water. Bring to a boil and cook for 10-15 minutes or until the potatoes can be easily pierced with a fork or knife.
- Drain and return to the pan. Mash potatoes.
- Stir in butter, sour cream, chives, garlic powder, salt and pepper. Taste and adjust seasoning to your liking.
- Serve topped with additional butter and chives if desired.
Nutrition Facts : Calories 286 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 149 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHEESY MASHED POTATOES WITH SOUR CREAM
Feed a crowd in a hurry with Cheesy Mashed Potatoes with Sour Cream. Cheesy Mashed Potatoes with Sour Cream are perfect for almost any type of gathering.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 (1/2 cup) servings
Number Of Ingredients 5
Steps:
- Boil potatoes for 20 minutes, until fork tender. Strain water and add to the bowl of an electric mixer.
- Add sour cream, chives, butter and cheese.
- Whisk on medium speed for one minute, until smooth and creamy.
- Optionally, top with extra chives in a serving dish.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
SOUR CREAM AND CHIVE MASHED POTATOES
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
- Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
- Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
- Transfer to serving bowl and garnish with chopped chives.
CROCK POT SOUR CREAM AND CHIVE MASHED POTATOES
Provided by NeighborFood
Number Of Ingredients 8
Steps:
- Spray the slow cooker insert with non stick cooking spray. Chop the potatoes into 1 inch pieces and add them to the crock pot. Sprinkle the salt evenly over the potatoes and add a good amount of pepper. Pour 1½ cups milk over everything. Cook on high for 4-5 hours or until potatoes mash easily with a fork. If you prefer, remove any browned crusty bits from the side of the slow cooker. Mash the potatoes with a potato masher or use a hand mixer to whip until you get the smoothness you desire.
- Warm the butter and additional 1 cup milk until the butter is melted and liquid is warm to the touch but not scalding. Slowly stir in the butter and milk, rotating with the sour cream. Use a potato masher to work the liquid into the potatoes. It will be soupy at first, but the potatoes will soak up the liquid as you mash them in. Add the last ½ cup of milk and sour cream if you want them to be creamier. Taste for seasonings and add more salt and pepper if needed. Stir in the chives. To serve, melt more butter over top and sprinkle with chives.
Nutrition Facts : Calories 449 calories, Cholesterol 58 milligrams cholesterol, Fat 22 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, Sodium 511 grams sodium, Sugar 8 grams sugar
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
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- Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
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- Transfer to a greased baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with chives and remaining bacon.
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