Sour cream mash potatoes

Growing up mash potatoe was simple and straight forward.

Boiled till soft, drained and then mashed with a masher, milk was mixed in as well as butter and a sprinkle of freshly grated nutmeg.

Then it evolved to where I started using a whisk to make it light and fluffy and then it evolved yet again and now I use my stand mixer to beat the living daylights out of the mash.

I am too afraid to ask what the next step in the mash potatoe evolution is.

I came across this recipe in Tiffany’s cookbook, this mash potatoe is actually meant to be served with the meat loaf I made in the previous post.

This recipe was just up my street, because a while back when the little sticks of butter was on special I went a tad bit wild and stocked up for no apparent reason.

My parents looked at me as if I was craze because the brick is soo much more economical but my defence was Ree Drummond uses sticks of butter. To which my parents had a come yet again and asked me do I look like Ree Drummond… eish you can never when with them, especially when they team up on a person.

I finally got to use ½ of 1 stick of my butter stash.

Another upside to this recipe I could walk around in the garden with my veggie basket to collect  a handful of chives so that it could be added to the dish.

The verdict, my mother loved it, my dad loved it they were both in agreement that it was light and fluffy… of course it should be, it was beaten like there was no tomorrow.

What I found really strange was that I added 250g of cream cheese to the dish and my father didn’t seem to find it sweet…hmmm… strange, wonder if I should mention that there was sweet cream cheese in this dish? Nah I don’t think so.

Ingredients:

  • ½ x stick butter (50g)
  • 8 x potatoes, peeled and quartered.
  • Salt.
  • 250g x cream cheese, room temperature.
  • 2 x tbsp. chopped chives.
  • Pinch of black pepper.
  • 1 x cup sour cream.

Method:

  • Boil the potatoes in salt water till soft.
  • Drain and place in the bowl of your stand mixer.
  • Add in the cream cheese and sour cream.
  • Beat till soft and well combed.
  • Fold in the chopped chives and season.
  • Transfer to a greased oven proof dish.
  • Place blobs of butter all over the top.
  • Pop into a preheated oven and bake at 180 degrees for 20 minutes

Tell me what you think of this recipe