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Sour Cream and Chive Mashed Potatoes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I first tasted the Betty Crocker's brand of "instant" flavoured creamed potatoes whilst in the USA, and I being a sceptical ol' B, because having tried and tasted the miserable unflavoured "smash" type of British instant potatoes, thought these would be as mushy and flavourless as the British version. Not so, I am pleased to report, I became a convert of Betty Crocker's! As this brand is not available in the SuperStores "ha LoL!}, I use in the UK, I set about producing a flavoured fresh mashed, potato that I could produce to add pizzazz to my own meals. Although not "instant" this fills my brief. I've never being shy about experimenting, food wise, so I decided to produce flavours into my mashed (or creamed) potatoes, for a change. Even though I say it myself, this tasted spectacular!

Ingredients

Serves: 4

  • maris piper potato (or Maris bard)
  • 1 tablespoon sour cream
  • 1 tablespoon fresh chives (chopped, a heaped tablespoon)
  • 1 dash milk (if needed)
  • butter (a knob of)

Method

Sour Cream and Chive Mashed Potatoes is a community recipe submitted by burnt fingers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Peel the quantity of potatoes you require for the meal, then, cut into small pieces about 1¾ inch, sized, let soak in cold water to draw out the starch for about an hour, changing the water fairly often.
  • When ready to cook, place in fresh cold water, add a pinch of salt, and bring to the boil, and when boiling, simmer gently for about 15-20 mins until just soft. Test with a sharp scribe, a fork, a cooking knife, or a similar sharp object.
  • Remove and drain, then cream the potatoes with a lump of butter, about an ounce or so in weight, more or less; this is your call - adding in as you cream the potatoes, a heaped spoonful of sour cream and the chopped chives. One could give this a spin with an electric mixer for a few seconds, but do not overdo this, otherwise they will break down into a total mess!
  • Thinking about this, I wonder what these will taste like if I were to save any leftovers and make bubble and squeak patties to have with my fry-up of a morning, a good ol' English (hi-cholesterol) breakfast, with glass or few, of "full bodied" red wine during the same evening to counter this cholesterol! One could try adding a cheese, bacon, or garlic flavour to these too. Your own imagination is the limit, be creative!JR

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