February 13, 2004

  • Sour Cream N Chives Potatoes


    5-1/2 pounds potatoes, peeled and cubed
    3 teaspoons salt, divided
    1 cup (8 ounces) sour cream
    ½ cup milk
    ¼ cup butter or margarine, cubed
    ¼ cup minced chives
    1 teaspoon pepper


    Place potatoes in a Dutch oven; cover with water.  Add 1-teaspoon salt.  Bring to a boil.  Reduce hear; cover and cook for 20-25 minutes or until potatoes are very tender.  Drain well.  In a large mixing bowl, mash the potatoes, sour cream, milk, and butter.  Add the chives, pepper and remaining salt; mix well.   Yield:  10-12 servings.