Chive & Sourcream Mashed Potatoes

          Fall should be in MA any time now, we're just waiting for the trees to catch on that summer's over. Regardless, it's time to start getting that repertoire of comfort foods prepped back into action. While this recipe for mashed potatoes is far from healthy, it's undeniably decadent and delicious. I generally look at this dish as a holiday one, which is why I don't skimp on the "bad for you" ingredients.

                        Ingredients:                 Equipment Needed: 

                         -3 Large Potatoes                  -Knife + Cutting Board

                         -1 Cup Heavy Cream             -Large Pot

                         -1 Cup Sour Cream                -Potato Peeler (Optional)

                         -1 Stick of Butter                    -Potato Masher

                         -Chives                                -Stirring Spoon                   

                         -Salt                

                         -Pepper

Preparation/Cook Time: 30 Minutes

Serves: 4-6

Difficulty Rank: Easy Peasy

          Mashed Potatoes are pretty basic, there are a lot of variations, but in essence, most recipes have the same idea: add some form of dairy, and perhaps something from the onion family. I chose heavy cream over milk to make the texture smoother and I chose sour cream to add a secondary dimension the the flavor. The reason I chose chives is because they offer a pleasant bite, also, I think garlic is a bit of a cliche ingredient. The focus of my version is to really showcase that "Umami" flavor that is the hallmark of great mashed potatoes, but you can change any of the ingredients at your leisure.


          I don't think it matters greatly what kind of potatoes you use, I used Yukon Gold. Also, if you are feeling lazy, you can skip peeling the potatoes and just serve "smashed potatoes" instead. As for the measurements, it truthfully doesn't matter if you have more or less of the creams, just add them until you like the taste. Be careful with the salt though, add just enough to bring out the flavors, but not so much that it is the first thing people think about when describing the taste. Other than that, have fun making this incredibly easy dish.

In-a-nutshell Directions:

1. Boil water in a pot.

2. Peel potatoes while waiting. (Optional)

3. Cut potatoes into smallish pieces.

4. Carefully place cut potatoes in boiling water.

5. When soft, about 10-15 minutes, drain water out.

6. Mash potatoes.

7. Add butter, creams and salt to taste.

8. Mince and add chives.

Detailed Directions:

1. Fill a pot about halfway or so with water, enough to immerse all the potatoes after they are cut.

       2. A Potato "Eye"                                4. Carefully dropping Potatoes.

2. While you are waiting for the water to boil, peel the potatoes, unless of course you would prefer to serve "smashed potatoes" which have the skin on. Also take the "eyes" out of the potatoes if they are sprouted or green*.
*This is because the green or sprouted eyes are slightly toxic.

3. Once you have prepped the potatoes, cut them into small cubes. About one-by-one inch or so. Cutting them smaller makes them finish cooking faster.


4. Once the water is at a rolling boil, carefully drop the potatoes into the water; don't be a dummy like me and plop them in carelessly or you will get splashed by burning water.

5. After about 10-15 minutes the potatoes should be done; you can check them by fishing out a piece and poking a fork into it, if the fork goes through easily, they are done.

6. After draining the water from the pot, put the cooked potatoes back in the pot and mash them.

7. Once they are mashed blend in the butter, and creams and then add salt to taste.


8. Finally, chop the chives finely and garnish the potatoes with them along with a crackle of pepper and you're done!