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Steph's Sour Cream and Chive Potato Bake




Source of Recipe


My friend, Stephanie Burdett


Recipe Introduction


Stephanie served this while we were visiting them in Florida the summer of 2012. She served it with her incomparable meat loaf. I can’t duplicate THAT, but I can make a pretty good one that will be enhanced by these delicious and easy potatoes!


List of Ingredients




5 lb. baking potatoes, peeled and cut into 1-inch pieces
1 T. kosher salt, divided
1/4 c. butter, cut into pieces
1 (16 oz.) container sour cream
1/4 c. chopped fresh chives
2 T. butter, melted
Garnish: chopped fresh chives


Recipe



Heat oven to 400 degrees and butter a 13x9-inch baking dish.

Place potatoes and 2 t. salt in a Dutch oven, cover with water and bring to a boil. Cook until tender – 25 to 30 minutes. Drain.

Place the potatoes, 1/4 c. butter and remaining 1 t. salt in the bowl of a stand mixture and beat at medium until smooth. Mix in sour cream and the 1/4 c. chives. Pour into baking dish. Drizzle with the melted butter.

Bake until lightly browned - about 30 minutes. Garnish with additional chives.

Serves 12.