Wednesday, November 18, 2009

Sour Cream & Chive Potatoes

Sometimes the diet wagon needs to move on down the road. Sometimes we just need to say "NO!" to that little voice that tells us that what we desire is "bad, bad, bad." Sometimes we must coddle our inner child and partake of what we love.

When those time strike around here, at least for me, I prepare my favorite dish...Potatoes. Russet, red, purple or gold, this humble tuber just sets my heart a quiver and my mouth watering.

Last nigh was one of those nights. A great steak seared to perfection, a pound or so of green beans cooked in garlic and broth and the object of my culinary dersire - Yukon Gold potatoes with sour cream and chives. This dish isn't for the faint of heart when it comes to calories and fats. Of course you could use low fat substitutes, but it just wouldn't be the same. If you are going to do it - dive right in to the deep end and do it! So here we go...

Sour Cream and Chive Potatoes

4 medium Yukon Gold Potatoes (or any type you have on hand)
1 chicken bouillion cube
1/4 cup sour cream
2 tbs butter
1 tbs dried chives
1/4 tsp white pepper
Kosher salt to taste
1 tbs bacon cooked and crumbled (optional)

Scrub potatoes and cut into bite sized pieces (do not peel!). Place in pot and cover with water. Add bouillion cube and bring to boil. Cook until potatoes are tender. Drain. In same pot, melt butter. Return potatoes to pot and stir to coat with the melted butter. Add sour cream, chives, pepper and bacon if desired. Stir until potatoes are creamy and resemble chunky mashed potatoes.

Now, sit back and enjoy one of lifes little pleasures.

1 comment:

Becca said...

Did you hear that? It's my tummy 'rowling!!! Sounds deeeeeelicious!!