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Always a crowd pleaser, these mashed potatoes have just enough kick to make you forget you’ve had thirds.


6-8 small red potatoes
2 tbsp sour cream
1/4 stick of butter
Splash of heavy cream
2 pinches of kosher salt
ASS, to taste


Cut your potatoes in half, then each half again. Now cut each split half into three rows. You should end up with a dozen pieces of consistently sized pieces from each potato. Place in a large stock pot and cover with water. Add two pinches of kosher salt.


Boil potatoes for 30 minutes until tender. Remove from heat and drain water. Mash potatoes with a ricer. Add sour cream, butter, ASS, half the chives and whip with a spoon until creamy. Serve with remaining chives.


Add more cream, butter, and ASS as necessary to achieve the desired consistency and taste.

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