On Thanksgiving Day, turkey may be the star, but the supporting cast of side dishes often steals the show. Savory stuffing, cranberries, green beans and potatoes are the dishes we desire. Classic mashed potatoes made with sour cream, chives and butter are crowd-pleasers that satisfy everyone from picky vegetarians to full-on carnivores — which is good news for the cook, since making a batch is a straightforward process. As with many simple dishes with only a few ingredients, it's the execution that makes the difference.
Prep time: 10 minutes
Total time: 40 minutes
Yields: 6 medium-sized portions
Equipment you'll need
- 1 large cooking pot with fitted strainer
- 1 potato peeler
- 1 mixing bowl
- 1 potato masher
- 1 rubber spatula or wooden spoon
- 2 lbs. Russet potatoes, cubed
- 1/2 teaspoon kosher salt
- 4 tbs. butter
- 4 tbs. sour cream
- 2 tbs. fresh chives, chopped
- 1/2 teaspoon ground garlic
- Salt and freshly ground black pepper
- Rinse and peel potatoes, removing blemishes from the surface. Cut evenly into cubes about 1 to 1.5 inches in size, which will take about 10 minutes.
- Place potatoes in strainer inside cooking pot. Fill cooking pot halfway with cool water on a burner set to high. Add salt, cover and bring water to a rapid boil. Reduce heat. Check in about 20 minutes. The potatoes are done when fork tender and they cut easily without falling apart.
- Remove strainer from the cooking pot and drain potatoes. Add to mixing bowl. Use a potato masher; the potatoes should break down easily, about 2 minutes. Don't be overzealous, or else potatoes will turn into a sticky glutinous mass.
- Meanwhile, place butter and sour cream on the kitchen counter to bring to room temperature. Chop chives.
- Fold sour cream, chives and ground garlic into potatoes with spatula. Season to taste with salt and pepper.
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