Puree 2 Tbsp olive oil and 1/4 cup chopped chives together in a blender; set aside. Peel 2-1/2 lbs Idaho potatoes and cut into 1" chunks; boil until tender; drain. Add 1/4 cup milk, 1 cup sour cream, 2 Tbsp butter, 3/4 tsp salt, and 1/4 tsp pepper and mash with potato masher; spoon into a serving bowl. Drizzle chive oil over potatoes and swirl it into them.
Makes 6 servings
No comments:
Post a Comment