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If you like baked potatoes slathered with sour cream and chive, you'll love them with the same classic baked potato toppings mashed right in. These are especially good with steaks and roast beef.
- 4 pounds baking potatoes, peeled and quartered
- 1 1/2 cup sour cream
- 6 tablespoons butter, cut into small pieces
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup chopped chives
Place the potatoes in a pot and add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat, cover and cook 15-20 minutes, or until tender. Reserve 1/4 cup of the cooking water. Drain the potatoes.
Return the hot potatoes to the pot. Mash with a potato masher until smooth. Add the sour cream, butter, salt and pepper. Mash until fluffy, adding some of the cooking water if necessary. Stir in the chives.
Recipe adapted from 50 Best Mashed Potatoes (Bantam Books).
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
323 calories; 18g total fat; 42mg cholesterol; 460mg sodium; 42g carbohydrates; 5g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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