Garlic and Chive Mashed Potatoes
The potato is not the root of all evil. My posts are centered around comfort food in an effort to convince even the most unwilling that gluten free food tastes terrific! In my quest to also include healthy selections, I have uncovered the fact that almost every health food and/or diet book basically refer to the white or golden russet potato as the root of all evil. Most sources claim little nutritional value and a high glycemic index.
What they fail to leave out is that it is an affordable and versatile selection for meals. I had some left over from my scalloped potato dish (boiled too many) and decided to use them for a wonderful garlic and chive potato dish.
This recipe serves 4-6 and took about 45 minutes to complete.
- Four medium russet potatoes, peeled
- 1/3 cup sour cream
- 1/3 cup chives, chopped
- 2 cloves garlic, minced
- 1/4 tsp sea salt
- 1/4 tsp fresh ground black pepper
- Bring a large sauce pan filled half way with water and a dash of salt to a boil.
- Place the potatoes in and cover. Cook approximately 25-30 minutes until soft. Test one by cutting it open to make sure it is soft enough to mash.
- Drain and place in a large bowl.
- Using a potato masher, or a heavy spoon, mash the potatoes to desired consistency.
- Stir in the remaining ingredients.