Superlative Sour Cream Potatoes

Sour Cream Potatoes

A wonderful side for many farm fresh meals.

6 medium potatoes
2 tsp Kosher or Sea salt, divided
¼ cup butter
⅓ cup sour cream (or plain yogurt)
½ tsp fresh ground pepper
3 TBS chopped fresh chives (2 TBS if dried)
medium saucepan

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

Very high in vitamin C
High in vitamin A
High in potassium

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?


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