Sour Cream and Onion Mashed Potatoes
Want a refresher on how to make this?
Makes for 4-6
INGREDIENTS
3 pounds large yukon gold potatoes
2 tablespoons olive oil
1/2 teaspoon onion powder
1 cup heavy cream
6-8 black peppercorns
A few sprigs of thyme, sage and rosemary
1 stick room temperature butter
3/4 cup sour cream
1/3 cup chives cut into 1 inch matchsticks
Salt to taste
INSTRUCTIONS
Prepare your Potatoes
Peel the Yukon gold potatoes and place the skins into a medium bowl. Cut the potatoes into even, large chunks and place them into a large pot with salted cold water, then over medium heat.
Prepare the Crispy Skins
Turn the oven to 325*F and line a baking tray with foil. Add the olive oil, onion powder, and a large pinch of salt into the potato skins and mix well to coat the skins evenly. Spread them in one even layer onto the foil then pop them into the oven and bake for 15-20 minutes, mixing after about 10 minutes. Cook just until well browned and crispy throughout. Allow to cool completely.
Make the Cream Infusion
In a small pot, combine the cream, peppercorns, and the fresh herbs. Place over a low flam and allow to steep for 10-15 minutes.
Make the Potatoes
Once the potatoes are fork tender but not overcooked, drain them through a colander and allow them to sit for 2-3 minutes, then pass them through a ricer or food mill. Add the room temperature butter and the sour cream then strain the cream mixture directly over the potatoes. Add a generous amount of salt and stir everything well. Check the seasoning and adjust as needed.
Finish the Dish
Mix the crispy potato skins with the chives and a pinch of salt.
Place the pureed potatoes into a serving dish, then top them with the crispy onion and chive mixture.
