Mike's Sour Cream & Chives Mashed Spuds
Mike's Sour Cream & Chives Mashed Spuds

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, mike's sour cream & chives mashed spuds. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Mike's Sour Cream & Chives Mashed Spuds is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Mike's Sour Cream & Chives Mashed Spuds is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mike's sour cream & chives mashed spuds using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mike's Sour Cream & Chives Mashed Spuds:
  1. Prepare Sour Cream & Chives Mashed Potatoes
  2. Prepare 2 1/2 lb Idaho Potatoes [peeled-1" cubes]
  3. Get 1 1/2 tbsp Salt [or more - for potato water]
  4. Prepare 1/2 cup Whole Milk
  5. Get 1/2 cup Sour Cream
  6. Prepare 3 tbsp Quality Salted Butter
  7. Get 1/3 cup Chives [fine chop]
  8. Take Black Or White Pepper [use caution with white]
  9. Prepare Kitchen Equipment
  10. Make ready 1 Potato Masher
  11. Get 1 large Large Boiling Pot [with lid]
Steps to make Mike's Sour Cream & Chives Mashed Spuds:
  1. Boil enough water to cover your potatoes by 1" + with salt included. Your water should taste salty. Boil potatoes for 6 - 8 minutes or until a knife can easily slide through them. Don't over boil [make watery/mushy] your spuds or you will end up with watery potatoes you will not be able to salvage. Just keep checking them.
  2. While your spuds are boiling, warm your milk, butter, sour cream and pepper on the stove or in the microwave. Do not boil or overheat. Your milk and butter will foam over quickly if you do causing you to start over.
  3. ° Drain your potatoes in a strainer and immediately place them back into your heated pot and light your flame again on medium. ° By hand, mash your potatoes with a kitchen masher and scrape the bottom of the pot as you do. Scrape until you see less and less steam coming from the base of the pot. ° Both of these last two steps are VERY important as they will #1: Burn off any excess water from your salt water boil leaving your spuds thicker & creamier. And, #2: Leave a few scattered lumps in your mashed potatoes. Don't be misled folks, a few lumps are universal indicators of, "homemade & hand mashed!"
  4. ° With flame still lit but lowered, add 1/2 of your milk/butter/sour cream/pepper mixture and continue to mix with your potato masher. Slowly add the other half until you've reached your families own desired consistency or viscosity. ° We prefer ours a bit thicker. Especially since these seasoned mashed potatoes aren't served with any gravy, other than butter.
  5. ° If you'd like your potatoes a bit thinner = add 1 tablespoon additional milk and mix. Repeat if desired. ° If you'd like them a bit creamier = add additional sour cream tablespoon by tablespoon. ° More buttery? Add additional salted butter tablespoon by tablespoon.
  6. You can add your chives one of two ways. #1: Add chives to your milk/butter/sour cream/pepper mixture when heating it for fullest onion flavor. Or, #2: Add chives after incorporating your milk/butter/sour cream/pepper mixture for that occasional crisp, onion snap. It's your call!
  7. Serve alongside just about any main dish. Enjoy!

So that’s going to wrap it up for this special food mike's sour cream & chives mashed spuds recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!