Mashed potatoes with sour cream and chives
Prep
10m
Cook
30m
serves
6
Love sour cream and chive chips? You’ll adore this beautiful mash. It’s so creamy and delicious, it may just eclipse the main you serve it with.
For other creative ways with mash, try our minty peas mash and our brown butter mash.
Ingredients (7)
- 1kg floury potatoes (such as sebago or King Edward), peeled, cut into large chunks
- 4 slices pancetta
- 450ml sour cream
- 2/3 cup (160ml) milk, warm
- White pepper, to season
- 2 bunches chives, finely chopped
- Paprika, to sprinkle
Method
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1.Place potatoes in a large saucepan and cover with cold, salted water. Bring to the boil over high heat. Boil for 25 minutes, or until tender.
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2.Meanwhile, heat a medium frypan over medium-high heat. Cook pancetta for 1-2 minutes each side or until golden and crisp. Drain on paper towel. Tear into smaller pieces.
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3.Drain potatoes and return to pan over low heat to steam for 2 minutes. Pass potatoes through a potato ricer into a large bowl, then stir through 300ml sour cream and the milk until smooth. Season with white pepper and check for salt. Stir through half the chives.
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4.Transfer to a serving bowl and dollop over remaining sour cream. Sprinkle with chives, paprika and crispy pancetta.
Recipe Notes
If making in advance, stir through 300ml sour cream and milk until smooth. When ready to serve, reheat in the microwave and finish with the extra sour cream, chives, paprika and pancetta.
Leftovers will keep in an airtight container in the fridge for up to 5 days.
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