CREAMY MASHED POTATOES W/SOUR CREAM & CHIVE

Creamy Mashed Potatoes W/Sour Cream & Chive image

Provided by Rose Mary Mogan

Time 40m

Number Of Ingredients 10

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5 lb russet potatoes or potatoes of your choice[cubed]
1 Tbsp kosher salt for boiling potatoes( or less if desired)
1/2-1 tsp kosher salt for seasoning cooked potatoes if desired
1 tsp coarse black pepper
1 1/2 stick butter softened (less if desired)
1 1/2 c sour cream( we use regular daisy brand) can use lite or fat free
1 Tbsp chopped chive
2 1/2 tsp granulated onion powder [not onion salt]
1 1/2 tsp granulated garlic powder [not garlic salt]
1 good strong potato masher[i use my husband] can use a mixer if desired

Steps:

1. Wash cubed potatoes in colander then add to a large pot. When my favorite potato the YUKON GOLD ARE ON SALE, I prefer to use them for mashed potatoes, but the russet were on sale and that is what I bought. I love the red skins also.
2. Cover potatoes with water and add 1 tablespoon of kosher salt. It is best to add the salt to the water and allow the salt to soak into the potatoes as they cook. I have found that They have more flavor that way.
3. Heat pot of potatoes over medium high heat, bring to a boil.
4. Cook till tender, about 18 to 25 minutes, or until the tip of a sharp knife is inserted into potatoes, & it comes out easily.
5. Pour potatoes into a colander, & drain througly.
6. I like to add potatoes back into pot, turn fire on low, and allow excess water to dry out, then remove from heat.
7. Add pepper, butter, chopped chive, onion and garlic powder. Then cream with masher to the chunky state.
8. Now add the sour cream, and beat till potatoes are creamy and smooth, taste, & add additional salt and pepper if desired.
9. Add potatoes to a serving bowl, add a pat of butter if desired, while potatoes are still hot. Top with additional chive if desired. Serve & enjoy while potatoes are still hot.