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Potato: Sour Cream Chive Potatoes




Source of Recipe


Chef Andrew Sutton, Napa Rose


List of Ingredients




3 ea. Russet Potatoes peeled
¾ C. Heavy Cream
2 T. Sour Cream
2 T. Butter, Unsalted
1 TB. Fresh Lemon Juice
¼ C. Snipped Chives
Salt & Pepper To Taste


Recipe



Place potatoes in a saucepot with enough cold water to cover potatoes by at least 3 inches. Place on burner set to medium heat and bring to a boil. Simmer for approximately 20 minutes or until tender. Drain off all excess water and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, chives and add the butter and cream until potatoes are nice and moist. Add lemon, taste and adjust seasoning if necessary.

· These can and should be made in advance and can be held warm.