Mashed Potatoes with Sour Cream and Chives

3.5 pounds Yukon gold potatoes – peeled and cut
1 cut milk – warm
2 T butter – room temperature
kosher salt
1/4 – 1/2 cup sour cream
4 T fresh chives – chopped

Put the potatoes into a pot of cool water , bring to a boil and cook until tender.
Place the potatoes into a ricer and squeeze into a bowl.
Stir in the milk and butter.
Add salt to taste and top with the sour cream/chive mixture.

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This entry was posted in 2010, November 2010, Thanksgiving Recipes. Bookmark the permalink.

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