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Betty’s Kitchen Sour Cream and Chives Holiday Potato Casserole — Thanksgiving Recipe Video

November 27, 2013

Betty’s Kitchen Sour Cream and Chives Holiday Potato Casserole — Thanksgiving Recipe Video

Nov 21, 2013

New Cookbook: “The Bettyskitchen Collection, Second Edition” available on
amazon and create space.
In this video, Betty demonstrates how to make Sour Cream and Chives Holiday Potato Casserole. This baked side dish will complement any holiday menu!


5 Russet potatoes (approximately 3 pounds), peeled and cut into 1-inch chunks
4 ounces sour cream
¼ cup milk
1 tablespoon fresh chives, chopped
1 ½ teaspoons salt
¼ teaspoon ground white pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
cooking oil spray
2 tablespoons melted butter
1/3 cup sliced almonds
additional tablespoon fresh chives, chopped, for garnish

Place prepared potatoes in a Dutch oven and cover with water. Bring to a boil over medium-high heat. Reduce heat to low and cook for 20 minutes, or until fork-tender. Drain potatoes and place in large mixing bowl.

Whip potatoes on medium to high speed of electric mixer. Add sour cream, milk, chives, salt, white pepper, onion powder, and garlic powder.

Beat at low speed of mixer, just until blended. Spoon potato mixture into a 2-liter casserole dish, which has been sprayed with cooking oil spray.

Drizzle butter evenly over top. Sprinkle almonds evenly over top. Bake at 400 degrees (F) 15 minutes, or until golden brown. Set oven to broil, and broil just until brown. Remove from oven, and immediately sprinkle chopped fresh chives evenly over top. Serve immediately. Potatoes are a must in my family at Thanksgiving, and this is one of my favorite potato recipes. I hope you love it! –Betty ♥♥♥♥♥


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