Sour Cream and Chive Potatoes are just another spin on spuds for our family. I don’t know about you, but I was raised on a “meat and potatoes” kind of diet.
But boiled and baked potatoes can get a little boring, right?!
This way to make and serve this staple just shakes it up a bit!
Ingredients for the Sour Cream and Chive Potatoes…
These directions are for a serving of four. You can adjust the recipe to feed as many as you need though!!
I use 5 russet potatoes. One for each individual and “one for the pot”, lol!! This was my mom’s way of measuring how many potatoes to make for our family. One for each person and “one for the pot” was her measuring strategy!
You’ll also use butter, sour cream, chives (or onion greens), and salt & pepper.
Making the spuds…
Peel and rinse the potatoes. Then, on a cutting board slice them into 1/2″ – 3/4″ lengthwise strips.
Place the cut potatoes into a pot of boiling water. Return to a boil, and let them cook for about 8 minutes. Test for doneness on one with a fork. You want them to be thoroughly cooked, but not mushy.
Drain the potatoes and put them into a medium-size bowl
I use about 1/2 stick of butter, thinly sliced, and add the butter to the bowl.
Carefully stir to coat the potatoes with butter, then add about 1/2 cup sour cream, 2 Tablespoons fresh chives or onion greens (sliced thin), and salt & pepper to taste.
Serve immediately.
This potato side dish pairs nicely with Creamy Bacon and Mushroom Chicken and Cheesy Broccoli Casserole.
Enjoy!!!
