A very good variation on an old standby.
This dish tastes excellent as is and lends
itself to experimenting by adding garlic,
parmesan cheese etc. The dots of green chives
added some nice contrast to the white potatoes.
Ingredients:
2 pounds Yukon Gold potatoes, peeled and quartered
1/2 cup milk, warmed in a glass cup using microwave
1/2 cup sour cream
1/4 cup chopped fresh chives, snipped
salt to taste
black pepper to taste
Directions:
Place potatoes in a large pot with enough
cold water to come up 2 inches from the bottom.
Bring to a boil, and cook for
20 to 25 minutes, until fork tender. Drain, and mash.
Mix in the warm milk using a potato masher until fluffy.
Stir in the sour cream and chives,
and season with salt and pepper.
No comments:
Post a Comment