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.
Ingredients:
- 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
Directions:
- 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.
- Serve.
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
[...] made this for our Easter Dinner: Piece de Boeuf Braisee -A la Mode (Braised Beef Pot Roast in Red Wine) from Julia Child. Oh my. Here’s a blurry [...]
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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