Best 11 Make Ahead Sour Cream And Chive Mashed Potatoes Recipes

CREAMY MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Place potatoes in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Add plenty of salt to the water. Bring to a boil over high heat. Once the water boils, reduce the heat so that the water is simmering. Simmer uncovered until the potatoes are very tender when pierced with a knife, about 10-12 minutes. Drain the potatoes really well; return them to the pot.
• Turn the stove to low heat and gently shake the pan of potatoes over the low flame for about 1 minute, just to make sure that any excess moisture evaporates. You want really dry potatoes!
• Use a potato masher, potato ricer, or food mill to mash the potatoes. Add the butter and enough half-and-half or milk until the potatoes are very creamy (you might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency). Whisk in the sour cream and chives until completely combined. Taste and season with salt and pepper. Transfer to a serving bowl and top with additional butter or chives, if desired.

MAKE-AHEAD SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
• Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.)
• Heat oven to 350°F. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15 to 20 minutes longer or until potatoes are hot.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

MAKE AHEAD SOUR CREAM 'N CHIVE MASHED POTATOES

Steps:

• Spray 13x9 inch pan with cooking spray; set aside. In a 4 quart Dutch oven, placepotatoes; add enough water to just cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20-25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
• Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350*. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15-20 minutes longer or until potatoes ar hot.
• (To bake immediately: drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.).

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.

SOUR CREAM REFRIGERATOR MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt, and pepper. Beat with an electric mixer until smooth. Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid.
• When ready to reheat potatoes, preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.

SOUR CREAM 'N' CHIVE POTATOES

Steps:

• Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. , In a large bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.

MAKE AHEAD MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. , In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in butter, seasonings and, if desired, chives. Transfer to a greased 2-1/2-qt. microwave-safe dish. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in milk. Microwave until heated through, about 5 minutes.

CREAMY CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water to 2 inches above potatoes. Season water generously with salt and bring potatoes to a boil to cook for 40 minutes, until very tender.
• Drain potatoes and return to pot. Mash potatoes with warm milk until smooth. Fold in mascarpone and chives. Season with 1 teaspoon salt.

SLOW COOKER MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Toss together the potatoes, melted butter, salt and a generous amount of black pepper in a 6- to 8-quart slow cooker. Cook on high until the potatoes are very tender, stirring once or twice if possible to encourage even cooking, about 4 hours.
• Add the sour cream and remaining 3 tablespoons butter and mash the potatoes with a masher until they are smooth and creamy. Just before serving, fold in the chives and season again with black pepper. Taste and add more salt only if necessary.

SOUR CREAM AND CHIVE POTATOES

Steps:

• Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
• With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
• In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
• Whisk in the broth and the cream then bring it to a boil.
• Remove from the heat and add the chives, sour cream, salt, and pepper.
• Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
• Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
• Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
• Let rest on your counter for at least 10 minutes before cutting.