Sour cream and chive mashed potatoes

Rachael Ray

Serves: 4

  • 2 pounds baby Yukon Gold potatoes
  • Salt and pepper
  • 1/4 cup chicken stock
  • 1/2 cup sour cream
  • 1/4 to 1/3 cup fresh chives, chopped

Halve the potatoes and place in pot. Cover the potatoes with water, bring to a boil, then salt the water and cook the potatoes until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot. Mash with the sour cream, chicken stock, chives, and salt and pepper to taste.

*Chef’s note: These were simple and simply good. We had them with my mama’s meatloaf, and it went very nicely. Don’t skimp on the chives!

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