Mike's Sour Cream & Chives Mashed Spuds. Add in the sour cream and vanilla and process until a dough forms. Remove the mixture from the bowl and turn out onto a lightly floured surface. Cut the dough in half and shape each half into a ball.
This sour cream substitute is very easy to make and will get you out of any pickles. Sometimes you live in places where sour cream is not a staple — like Vanuatu — and you need some for recipes or as a topping for your favorite foods. This sour cream substitute looks like sour cream and tastes like sour cream. *Even though sour cream is not a dessert, it's definitely not a savory food, so I highly recommend having two sealing rings and using the ring designated for desserts or sweet foods when making sour cream or yogurt. You can have Mike's Sour Cream & Chives Mashed Spuds using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Mike's Sour Cream & Chives Mashed Spuds
- It’s of Sour Cream & Chives Mashed Potatoes.
- You need 2 1/2 lb of Idaho Potatoes [peeled-1" cubes].
- It’s 1 1/2 tbsp of Salt [or more – for potato water].
- You need 1/2 cup of Whole Milk.
- You need 1/2 cup of Sour Cream.
- It’s 3 tbsp of Quality Salted Butter.
- You need 1/3 cup of Chives [fine chop].
- Prepare of Black Or White Pepper [use caution with white].
- It’s of Kitchen Equipment.
- Prepare 1 of Potato Masher.
- Prepare 1 large of Large Boiling Pot [with lid].
Otherwise, there could be some odor transfer. You can buy sour cream at the grocery store, but you're just settling if you do. Homemade sour cream tastes much better and it only takes a couple of ingredients and a minute or two of your time to make a batch from scratch. It's can be healthier for your family as well.
Mike's Sour Cream & Chives Mashed Spuds instructions
- 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..
- 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..
- ° 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!".
- ° 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..
- ° 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..
- 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!.
- Serve alongside just about any main dish. Enjoy!.
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 it or not. Unlike yogurt, sour cream is traditionally made from cream. Lactic acid culture is added, which thickens the cream and gives it a sour, tangy taste.. To large pot, add potatoes and enough cold water to cover; bring to a boil.