Ingredients
- 2 to 2 1/4 pounds baby Vivaldi potatoes
- 1/4 cup sour cream
- 2 cups shredded Cheddar
- 3 tablespoons chives, chopped or snipped
- Salt and black pepper
Directions
Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.
Recipe courtesy of foodnetwork.co.uk
Serving size 4