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Christmas: Sour Cream and Chive Mashed Potatoes

Source of Recipe

From "Christmas 101" by Rick Rodgers


Recipe Introduction

"These incredible mashed potatoes are based on the ones I learned to make while working with chef Alfred Portale on his Gotham Bar and Grill Cookbook. When Alfred makes them, he adds yet another 4 tablespoons of butter, but I am satisfied with a mere 16. It is the sinful, over-the-top use of butter and sour cream that puts these mashed potatoes into the luxe category."

List of Ingredients

◦  5 pounds baking potatoes (such as russet, Burbank, or Eastern)
◦  Salt
◦  1 cup (2 sticks) unsalted butter, at room temperature
◦  1 cup sour cream, at room temperature
◦  ¼ cup chopped fresh chives
◦  ½ tsp freshly ground white pepper


Recipe

Fill a large pot (5 quarts or larger) halfway with cold water. Peel the potatoes, cut into chunks about 1½ inches square, and drop them into the pot. Add more cold water to completely cover the potatoes by 1 to 2 inches. (The potatoes can be prepared to this point up to 4 hours ahead and stored at cool room temperature.)

Stir in enough salt until the water tastes mildly salty. Cover tightly, raise the heat to high, and bring to a boil. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small, sharp knife, about 20 minutes; add more boiling water if needed to keep the potatoes covered. Do not overcook the potatoes.

Drain the potatoes well and return to the warm cooking pot.
Add the butter. Using a handheld electric mixer set at medium speed, mash the potatoes, incorporating the butter. Mix in the sour cream and chives. Season with 1 teaspoon salt and the pepper. Transfer to a warmed serving dish and serve immediately.


Makes 8 to 12 servings