Boy, what a long title for this recipe. We eat a lot of potatoes in our house; it’s one of our favorite side dishes. When I was growing up it was that way in my parents’ home too. My dad was a meat and potatoes kind of guy. My mom didn’t really do anything fancy with the potatoes that she served, usually, they were peeled, quartered, boiled, and served with butter or gravy. It was a treat when she would serve us mashed potatoes. I am not complaining about how she served her potatoes, my siblings and I always enjoyed them. And to tell the truth, I have served my share of potatoes in this form also.
But now that I am in the blogging world, I have been trying to change things up once in a while. So when I was planning my dinner for last Sunday, I wanted to make some mashed potatoes as a side dish, but I wanted to add something to make them a little more flavorful. Looking through my refrigerator I found some sour cream that needed to be used up and I had some Parmesan cheese that I knew would add to the flavor. Plus I grew a chive plant this summer and have not used the chives like I thought I would have, so I wanted to add some of my fresh chives in these mashed potatoes too.
They turned out to have a yummy flavor, different than the plain potatoes that are usually set on our table. I also used cream instead of milk to mash them with, so they were nice and creamy. When we were finished with the meal the potatoes were just about eaten up, so I guess from that I can conclude that everyone liked the potatoes. So if you are looking for something besides plain potatoes give this a try. They are nice and simple to make and the flavor will leave wanting more.
Parmesan Cheese Mashed Potatoes with Sour Cream and Chives
About 2 pounds of potatoes, boiled
Salt to taste
1 tablespoon of chopped chives
1/2 cup sour cream
1/2 Parmesan cheese
1/2 cup cream (more or less depending on your taste)
Peel potatoes, cut into quarters and rinse. Put potatoes in a large kettle add enough water so they are almost covered. Cook potatoes on medium to medium-high for about 25 to 30 minutes, so when a fork is stuck into them they are tender. When done remove from heat and drain water. Mash potatoes with a potato masher or an electric mixer; add the desired amount of cream. Then add the Parmesan cheese, sour cream, and chives mix until well blended. Serve immediately.