Sour Cream & Chive Mashed Potatoes and Mashed Potato Soup Recipes

Every time I make sour cream & chive mashed potatoes, I double the recipe so I can make mashed potato soup with the leftovers. The soup is so good, especially on a chilly winter day! My kids love both the mashed potatoes and the soup! I modified these recipes after first seeing them on the Rachael Ray Show. Here they are:

Sour Cream & Chive Mashed Potatoes

Ingredients:
5 pounds of Idaho potatoes, peeled and cut into chunks
1 cup regular or reduced fat sour cream
2 tablespoons butter
3 tablespoons chives, thinly sliced
2 tablespoons parsley, finely chopped

Yields: 6 servings

Directions:

1. Place the potatoes in a large pot of salted water and bring to a boil over high heat. Cook the potatoes for 10-12 minutes, until they are easily pierced with a knife.
2. When the potatoes have finished cooking, drain them well. If you like, return them to the pot they came out of and place over high heat to dry them out a bit, 1-2 minutes.
3. Add sour cream, butter, chives, and parsley (reserving some of the herbs for garnish), and mash them well with a potato masher or stick blender. Cover to keep warm.
4. Garnish with remaining parsley and chives before serving.
5. Serve as is, with your favorite gravy, OR they way Sammy and Sophie like it: with mozzarella cheese/string cheese melted over it.

This is the original Rachael Ray’s Sour Cream & Chive Mashed Potatoes recipe.

Mashed Potato Soup

Ingredients:
6 slices bacon
4 tablespoons butter
1 medium onion, chopped
4 tablespoons flour
1 quart chicken stock
2 cups leftover mashed potatoes
8 ounces shredded yellow cheddar cheese
Chopped chives, for garnish

Yields: 4 servings

Directions:

1. Cook the bacon in a medium pot or Dutch oven medium-high heat until crispy. Drain the bacon on paper towel-lined plate and reserve. Cut into small pieces when cooled. (I like to use scissors for this.)
2. Drain off excess bacon fat from the pot and add butter.
3. When the butter is melted, add the onion and cook until softened, about 5 minutes.
4. Sprinkle flour into the pot and cook for 1 minute.
5. Whisk in the chicken stock and bring to a boil. Cook until slightly thickened, about 2-3 minutes.
6. Stir in the mashed potatoes, then the cheddar cheese.
7. Cook until the potatoes are hot and the cheese is melted.
8. Garnish with the reserved bacon and chopped chives.

Here’s the original Rachael Ray’s Mashed Potato Soup recipe.

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