Reviews (1)

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25 Ratings

5 star values:

                                  6

4 star values:

                                  12

3 star values:

                                  3

2 star values:

                                  3

1 star values:

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Martha Stewart Member

Rating: Unrated

04/06/2012

                I am puzzled that this recipe had such a luke-warm rating. I had some leftover mascarpone cheese from another recipe and a need for mashed potatoes to serve over shepherd's pie and so I thought I would give them a try. They are as advertised--very creamy. I did watch the video, which I'm glad I did because the woman uses the cheese with the milk for mashing and folds in the chives, which is an important distinction, I thought. That said, everyone agrees they're yummy! Would make again.

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Gallery

Sour-Cream and Chive Mashed Potatoes

                              Credit: 
                              Mikkel Vang

Recipe Summary

prep: 15 mins

total: 35 mins

Yield: Serves 10 to 12

Ingredients

Ingredient Checklist

4 pounds russet potatoes (6 to 7), peeled and cut into 1 1/2-inch pieces

Kosher salt and freshly ground pepper

6 tablespoons unsalted butter, plus more, melted, for serving (optional)

1 cup heavy cream

1 cup sour cream

Chopped chives, for serving

      Cook's Notes

You can make this recipe up to two days ahead and gently rewarm it in the microwave or in a heatproof bowl set over a pot of simmering water, stirring a few times, until hot and creamy again. Dark-green scallion tops can be used in lieu of chives.

Gallery

Sour-Cream and Chive Mashed Potatoes

                              Credit: 
                              Mikkel Vang

Recipe Summary

prep: 15 mins

total: 35 mins

Yield: Serves 10 to 12

Sour-Cream and Chive Mashed Potatoes

                              Credit: 
                              Mikkel Vang

Sour-Cream and Chive Mashed Potatoes

                              Credit: 
                              Mikkel Vang

Sour-Cream and Chive Mashed Potatoes

Recipe Summary

prep: 15 mins

total: 35 mins

Yield: Serves 10 to 12

Recipe Summary

prep: 15 mins

total: 35 mins

Yield: Serves 10 to 12

prep: 15 mins

total: 35 mins

prep:

15 mins

total:

35 mins

Yield: Serves 10 to 12

Serves 10 to 12

Ingredients

Ingredients

  • 4 pounds russet potatoes (6 to 7), peeled and cut into 1 1/2-inch pieces
  • Kosher salt and freshly ground pepper
  • 6 tablespoons unsalted butter, plus more, melted, for serving (optional)
  • 1 cup heavy cream
  • 1 cup sour cream
  • Chopped chives, for serving

Directions

In a large pot, cover potatoes with at least 2 inches of water. Bring to a boil, then season generously with salt. Continue boiling until potatoes are tender and easily pierced with the tip of a knife, 10 to 12 minutes. Reserve 1 cup cooking liquid, then drain potatoes and let them cool and steam a few minutes in colander.

Meanwhile, return pot to medium heat; add butter. When it melts, add heavy cream and bring to a simmer. Remove from heat. Rice potatoes into pot (or return them to pot and mash with a potato masher until creamy).

Add sour cream and stir until smooth; season to taste. If necessary, add reserved potato-cooking liquid, 1/4 cup at a time, until you reach desired consistency. Serve, topped with melted butter and chives.

      Cook's Notes

You can make this recipe up to two days ahead and gently rewarm it in the microwave or in a heatproof bowl set over a pot of simmering water, stirring a few times, until hot and creamy again. Dark-green scallion tops can be used in lieu of chives.

Cook’s Notes

You can make this recipe up to two days ahead and gently rewarm it in the microwave or in a heatproof bowl set over a pot of simmering water, stirring a few times, until hot and creamy again. Dark-green scallion tops can be used in lieu of chives.

Reviews (1)

Add Rating & Review

25 Ratings

5 star values:

                                  6

4 star values:

                                  12

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

04/06/2012

                I am puzzled that this recipe had such a luke-warm rating. I had some leftover mascarpone cheese from another recipe and a need for mashed potatoes to serve over shepherd's pie and so I thought I would give them a try. They are as advertised--very creamy. I did watch the video, which I'm glad I did because the woman uses the cheese with the milk for mashing and folds in the chives, which is an important distinction, I thought. That said, everyone agrees they're yummy! Would make again.

Reviews (1)

Add Rating & Review

25 Ratings

5 star values:

                                  6

4 star values:

                                  12

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

Add Rating & Review

25 Ratings

5 star values:

                                  6

4 star values:

                                  12

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

25 Ratings

5 star values:

                                  6

4 star values:

                                  12

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1

25 Ratings

5 star values:

                                  6

4 star values:

                                  12

3 star values:

                                  3

2 star values:

                                  3

1 star values:

                                  1
  • 5 star values:
  • 6
  • 4 star values:
  • 12
  • 3 star values:
  • 3
  • 2 star values:
  • 3
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

04/06/2012

                I am puzzled that this recipe had such a luke-warm rating. I had some leftover mascarpone cheese from another recipe and a need for mashed potatoes to serve over shepherd's pie and so I thought I would give them a try. They are as advertised--very creamy. I did watch the video, which I'm glad I did because the woman uses the cheese with the milk for mashing and folds in the chives, which is an important distinction, I thought. That said, everyone agrees they're yummy! Would make again.

Martha Stewart Member

Rating: Unrated

04/06/2012

                I am puzzled that this recipe had such a luke-warm rating. I had some leftover mascarpone cheese from another recipe and a need for mashed potatoes to serve over shepherd's pie and so I thought I would give them a try. They are as advertised--very creamy. I did watch the video, which I'm glad I did because the woman uses the cheese with the milk for mashing and folds in the chives, which is an important distinction, I thought. That said, everyone agrees they're yummy! Would make again.

Rating: Unrated

All Reviews for Sour-Cream and Chive Mashed Potatoes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sour-Cream and Chive Mashed Potatoes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest