Steps to Make Homemade Mike's Sour Cream & Chives Mashed Spuds

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mike's sour cream & chives mashed spuds. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mike's Sour Cream & Chives Mashed Spuds is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Mike's Sour Cream & Chives Mashed Spuds is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have mike's sour cream & chives mashed spuds using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mike's Sour Cream & Chives Mashed Spuds:

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

Steps to make 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!

So that’s going to wrap it up with this special food mike's sour cream & chives mashed spuds recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!