How to Cook Yummy Mike's Sour Cream & Chives Mashed Spuds

Mike's Sour Cream & Chives Mashed Spuds. In the first ever episode of mike's food reviews I take on ruffles cheddar & sour cream chips. Make sure to watch until the end to find out if they're worth. Produccion by The Sour Cream Rec.

Learn how to make sour cream at home using our easy step-by-step instructions, sour cream recipes and how-to guides! Sour cream is formed through fermentation. Fermented foods are excellent for you and your gut. You can cook Mike's Sour Cream & Chives Mashed Spuds using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mike's Sour Cream & Chives Mashed Spuds

1. 🢂 of Sour Cream & Chives Mashed Potatoes.
2. 🢂 2 1/2 lb of Idaho Potatoes [peeled-1" cubes].
3. 🢂 1 1/2 tbsp of Salt [or more - for potato water].
4. 🢂 1/2 cup of Whole Milk.
5. 🢂 1/2 cup of Sour Cream.
6. 🢂 3 tbsp of Quality Salted Butter.
7. 🢂 1/3 cup of Chives [fine chop].
8. 🢂 of Black Or White Pepper [use caution with white].
9. 🢂 of Kitchen Equipment.
10. 🢂 1 of Potato Masher.
11. 🢂 1 large of Large Boiling Pot [with lid].

As with store-bought sour cream, it should last for a few weeks. When it no longer holds its thick. Soured cream is a single cream that's been soured using an added culture (similar to that used in yoghurt). It also adds a desirable sourness to cheesecakes and chocolate brownies.

instructions Mike's Sour Cream & Chives Mashed Spuds

1. Boil enough water to cover your potatoes by 1" + with salt included. Your water should taste salty. Boil potatoes for 6 - 8 minutes or until a knife can easily slide through them. Don't over boil [make watery/mushy] your spuds or you will end up with watery potatoes you will not be able to salvage. Just keep checking them..
2. While your spuds are boiling, warm your milk, butter, sour cream and pepper on the stove or in the microwave. Do not boil or overheat. Your milk and butter will foam over quickly if you do causing you to start over..
3. ° Drain your potatoes in a strainer and immediately place them back into your heated pot and light your flame again on medium. ° By hand, mash your potatoes with a kitchen masher and scrape the bottom of the pot as you do. Scrape until you see less and less steam coming from the base of the pot. ° Both of these last two steps are VERY important as they will #1: Burn off any excess water from your salt water boil leaving your spuds thicker & creamier. And, #2: Leave a few scattered lumps in your mashed potatoes. Don't be misled folks, a few lumps are universal indicators of, "homemade & hand mashed!".
4. ° With flame still lit but lowered, add 1/2 of your milk/butter/sour cream/pepper mixture and continue to mix with your potato masher. Slowly add the other half until you've reached your families own desired consistency or viscosity. ° We prefer ours a bit thicker. Especially since these seasoned mashed potatoes aren't served with any gravy, other than butter..
5. ° If you'd like your potatoes a bit thinner = add 1 tablespoon additional milk and mix. Repeat if desired. ° If you'd like them a bit creamier = add additional sour cream tablespoon by tablespoon. ° More buttery? Add additional salted butter tablespoon by tablespoon..
6. You can add your chives one of two ways. #1: Add chives to your milk/butter/sour cream/pepper mixture when heating it for fullest onion flavor. Or, #2: Add chives after incorporating your milk/butter/sour cream/pepper mixture for that occasional crisp, onion snap. It's your call!.
7. Serve alongside just about any main dish. Enjoy!.

Agree with others - not very creamy at all (I used half and half and grated my own cheese). And not just any sour cream pancakes but Ree Drummond's Husband's Grandma Edna Mae's I liked these pancakes. They took no time to put together, they kept that tangy sour cream flavor I. I love simplicity and am always looking for ways to share. Sour cream is a food made from cream that has been fermented.