Sour Cream Potatoes

A wonderful side for many farm fresh meals.

Wash potatoes well, scrubbing skin.
Cut potatoes in bit-sized chunks, leaving the skin on.
chop chives

In medium saucepan, cover potatoes with cold water. (Always start potatoes off in cold water.) Add 1tsp salt. Bring to a boil. Boil until fork tender – about 15 minutes. (You don’t want these potatoes to be firm at all – you want them tender.)

Drain. Put back in pan. Stir in butter until melted. Add remaining salt, pepper, sour cream, and chives.

Serve immediately.

Serves 6

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Very high in vitamin C High in vitamin A High in potassium
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For a different flavor, you can replace the sour cream with Ranch dressing.

I always count one potato per person – expand or decrease as needed for your family. Play around with the butter and sour cream until you get the right quantities that you enjoy.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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