Best 6 Sour Cream And Chive Potatoes Recipes

SOUR CREAM AND CHIVE MASHED POTATOES

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.

SOUR CREAM AND CHIVE POTATOES

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

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.

TWICE-BAKED SOUR CREAM AND CHIVE POTATOES

Steps:

• Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
• With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin. Transfer to a bowl and add sour cream, milk, butter, and chives; mash until combined. Season with coarse salt and ground pepper. Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.

MAKE-AHEAD SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
• Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.)
• Heat oven to 350°F. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15 to 20 minutes longer or until potatoes are hot.

BACON, CHEDDAR, SOUR CREAM AND CHIVE, TWICE BAKED POTATOES

Steps:

• Wrap potatoes in foil and bake in a 400* oven for 45-60 minutes. When potatoes are done, unwrap and let them cool.
• When potatoes have completely cooled, slice them in half, and with a small spoon; gently remove the center and you should have a potato boat.
• Place scooped out potatoes in a bowl and add the rest of the ingredients, mixing well.
• Reserve a handful of shredded cheese for the topping.
• Using a spoon fill the boats with the mashed mixture and top with the reserved cheese.
• Bake on 375* for 10-15 minute then on broil, watching closely so they do not burn until the cheese is slightly browned.
• Top Potato Boats with sour cream and more chives (optional of course), and Enjoy!