Sour Cream & Chives Potatoes

Mashed Potatoes have got to be the most coveted starch known to man. This staple fare at Thanksgiving is often the occupant of the majority of the plate. And don't forget about seconds! Imagine if we put the volume of mashed potatoes that I've had in the course of my life all in one location. I think even the swimming pool at my parent's place would be overflowing with the volume. And yet, I still want more.

 

Of course, now my taste is a bit more sophisticated; at least I'd like to think so. And because I have such an expansive experience tasting mashed potatoes, naturally I want to mix it up when we have them again. The canvas is so blank that any flavor you add can only enhance the end result. At this meal I went for a classic, sour cream and chive. They were good!

• 3 lb russet potatoes, skins on, cut into 1/2 pieces
• Water to cover

Bring the potatoes and water to a boil and allow to cook until the potatoes yield easily to a fork or knife. Don't over cook and allow the potatoes to fall apart. Drain and return to the pot.

• 1/4 C Butter Milk
• 4 T Unsalted Butter
• 1/4 C Sour Cream
• 2 T Powdered Ranch Dressing mix (because I had some)
• 1/8 C Chives, chopped
• Kosher Salt and Freshly Ground Pepper to taste

Add the butter to the potatoes and allow to melt. Add in the remaining ingredients (except the chives) and mash with your potato masher. Stir in the chives to distribute. Taste the results and season with salt and pepper to taste.