I was raised on conventional mashed potatoes: russets, margarine and milk. Years ago, I decided to get fancy and created this mashed potato recipe.
- 1 bag red skin potatoes, quartered, skins on
- Kosher salt
- Sour cream
- Fresh chives, chopped
- Salt and freshly ground pepper to taste
In a saucepot with salted water, bring potatoes to a boil, then reduce to a simmer. Cooking time depends on the size of your potato chunks. Test for doneness after 10 minutes by piercing the potatoes with a fork.
Drain cooked potatoes, then return them to cooking pan. Mash with a potato masher. Add a heaping spoonful of sour cream. Mash again. Repeat the process until you achieve the desired texture.
Season with salt and pepper. Add chives and stir to mix.