Our summer has been going great! The weather hasn’t been too hot and I’m enjoying these last few weeks with everyone home before they head back to school in September. Yesterday felt like Fall though. The skies had dark clouds mixed in with the white, temperatures were in the upper 60’s most of the day and there was a slight coolness in the air that made you pull your sweater across you little tighter when you were outside. I loved it! Fall is by far my favorite season and even though I am enjoying summer, there is a part of me that just can’t wait for Autumn to arrive! The weather put me in the mood for a comforting dinner too. These Rustic Sour Cream & Chive Mashed potatoes are a must for the cooler weather ahead!
August is the best time for my garden. It’s time to harvest all of those vegetables and some of them just keep on coming, like the zucchini and the beans! Can you relate? My chives have gotten a little out of hand though. I keep telling myself I need to get to them, but I guess my tomatoes and other things have kept me too busy. Not today. I knew those fresh chives would be perfect in these yummy mashed potatoes!
To make these mashed potatoes “rustic” I left half of the skins on after I scrubbed them. I find that all of the skin left on seems to be too much, so I have a little method. I like to sort of stripe the potato, leaving thin strips of skin on, which leaves small pieces of skin throughout your mashed potatoes after you cut, cook, drain and prepare them. It’s the perfect amount in each bite. Every time I do this I get absolutely no complaints from my picky eaters. Yay!
After those tasty Russet Potatoes are fork tender, I drain them and mash them by hand. I like to leave tiny bits of potato intact and not make them completely smooth. I then add butter, sour cream, a little salt, milk and of course those fresh chives and give it a good stir. That’s it!
These mashed potatoes are a comfort food with such a lovely hint of freshness from your garden! They go well with a number of different entrees for dinner and make enough for some leftovers the next day.
The next time you are whipping up a comforting meal for your family, give these simple but delicious potatoes a try. I think you’ll love them! Enjoy!
Hey! Did you know you can freeze your chives? After cutting your chives, give them a good rinse, let them dry, then wrap them in a paper towel and store in a plastic freezer bag or container.
When you are ready to use them, just let them thaw for a few minutes and chop or cut them as you normally would! Now you can have that fresh flavor all year round. They are delicious as a garnish for soups too!
Ingredients
- 5 lbs. Russet Potatoes, scrubbed clean, half peeled, then halved and quartered
- 1/2 cup salted butter
- 2-3 Tbsp. fresh chives
- 8-10 oz. sour cream
- 1 1/4 - 1/2 cups 2% or higher fat milk
- 1-2 tsp. salt
- more chives for garnish
Instructions
- After you've cleaned, half peeled and cut your potatoes, place them into a large stock pot.
- Fill the pot with cold water about 2 inches above the potatoes.
- Bring the potatoes to a low boil and cook for about 30 minutes, or until they are fork tender.
- Drain the potatoes, and return them to the hot stock pot.
- Add the butter and start mashing by hand with a potato masher leaving tiny bits of potato so the end result is not completely smooth.
- Add a little salt and the sour cream and continue mashing and kind of stirring with the masher as well.
- Slowly add the milk, a little at a time until you get the consistency you want and then add the fresh chives.
- Stir well.
- Serve warm with more butter and chives if desired and alongside your favorite meat and vegetables.
- Serves 8.
- Enjoy!
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*Linking up at The SITS Girls, Home Stories A to Z, Miz Helen’s Country Cottage, Table for Seven
Wow amazing !
I thought I invented this recipe but obviously not 🙂 hahahaha
This is my favorite mashed potato recipe and I’ve been always substitute sourcream for regular fresh milk just because I’m lactose intolerant (the lactose in the fresh milk is the one that gives me trouble but other dairy products are fine because the lactose is already broken down by bacteria).
Anyway it’s a great recipe that I’ve brought with me from Romania with one small exception: I put fresh dill in my recipe altogether with bunch of chives .
That’s why is Peasant Mashed Potato 🙂
Thank you for posting great recipes,I’m gonna try soon your Loaded vegetable soup recipe, it looks fab 🙂
Have a great Fall!
Thanks so much Yvonne! I should try these sometimes with a little fresh dill, sounds good! The Loaded vegetable Soup is one of my favorites, I hope you like it as much as my family does! 🙂 Have a great rest of the week!
Love mashed potatoes! (Or really, just potatoes) 🙂 These sound yummy. I bet the sour cream makes it so creamy! I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
CJ Huang recently posted…Five Friday Finds #201
Oh my husband would LOVE these! The addition of chives makes these spuds so pretty!
Chrissa – Physical Kitchness recently posted…Lebanese Beef Zucchini Boats
Thank you so much Chrissa! My 7 year old asks me to make these almost everyday! They are very tasty. 🙂
Oh my goodness! This looks so good, Shannon. Thanks so much for sharing your recipe:-)
Katie
Katie recently posted…Round-Up Monday–10 Beautiful Fall Mantels
Thanks Katie! We love our potatoes around here! 🙂
Hi Shannon, I would love you to stop by Food on Friday: Potatoes over at Carole’s Chatter to add this to the recipe collection! Cheers!
PS If you would like to be part of the Food on Friday group, just put a reminder in your calendar each week to check out the new theme or email me if you would like a reminder by email. You can also see the themes coming up in one of the tabs at the top of my home page