Every Christmas my better half likes to cook a feast for us providing an abundance of leftovers for days. This year, I contributed one dish - my Sour Cream Chives Mashed Potatoes. Hubby made Spiral Sliced Honey Ham, Cornbread Stuffing, Green Bean Casserole and Mushroom Gravy.
|Spiral Sliced Honey Ham with Pineapples|
Sliced Pineapples were added to the Spiral Sliced Honey Ham in the last 30 minutes for added flavor that complimented the glaze. The pineapples did not lose their texture and had a smokey flavor from the Ham.
The Cornbread Stuffing was different this year by adding Mushrooms to the recipe.
|Cornbread Stuffing with Mushrooms|
|Sour Cream Chives Mashed Potatoes|
3 pounds Potatoes
3 Tablespoons Chives
1/2 cup Sour Cream
1 1/2 cups Milk
6 Tablespoons Unsalted Butter
Chop Chives and set aside for now.
Peel and cut Potatoes in half and then in 3-4 sections. Place Potatoes in a large pot with cold water and add Kosher Salt. Bring Potatoes to a boil on medium-high heat, then lower heat and simmer uncovered for 12-13 minutes. Make sure Potatoes are fork tender.
In a small saucepan, heat Milk and Butter until Butter melts and it is hot. Do not let it boil. Remove from heat until Potatoes are cooked.
When Potatoes are cooked, drain in colander and return to pot or a large bowl and mash the Potatoes with a masher or use a food mill if you have one. Slowly add Butter/Milk mixture and stir with a spatula. Keep adding enough until it has a creamy texture.
Add 2 Teaspoons of Kosher Salt, Sour Cream, and Chives and blend together well. Taste and add more salt if you wish.
|Green Bean Casserole with Loeb's Onion Crunch|
-Sophia and Allen/Two Frys