Prep time: 5 min
Cook time: 35 min
I never cared for mashed potatoes growing up. The texture and flavor just wasn’t enough for my picky palette. To this day, I am not a huge fan. My Bostonian husband loves mashed potatoes and considers them one of the two main food groups: steak and potatoes. Which means it was sink or swim time. So to make our little two person family happy, I developed this incredibly flavorful recipe. And now I’m a fan.
This recipe is a little different because instead of boiling the potatoes, I have baked them. Two benefits here. One, I like the steamed texture better. Its super must. And two, why waste that delicious skin? See step 3 for easy directions to turn those into a delicious appetizer.
3 lbs medium russet potatoes
2 T butter
1/4 C sour cream
1/3-1/4 C skim milk
2 garlic cloves, minced
3 T chives, minced
salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Scrub potatoes and pat dry. Rub with olive oil and place on baking sheet. Bake for approximately 35 min, or until fully cooked.
3. Slice potatoes in half and scoop out insides into medium bowl. Discard skins, OR rub skins again with olive oil, bake for an additional 5 minutes, add cheese, bake for 2 more, and voila! Potato skins. Now back to the featured recipe…
4. Mix butter and sour cream into the steamed potatoes by hand. Keep mixing until the butter has melted, and both ingredients are fully incorporated. Run your stand or hand mixer and add milk until the potatoes are creamy.
5. By hand, mix in garlic, salt, pepper, and most of the chives. Scoop into serving bowl and top with leftover chives. As you can see below, I have managed to introduce my husband to that pesky little food group called vegetables. He approves, especially when paired with mashed potatoes.
Seriously, this is delicious. It’s got all the delicious flavors of a baked potato, but with the creamy texture you know and love. Want to take it up a notch? Add some bacon bits in step 5. You’re welcome.
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