Imagine your favorite potato chip flavor—sour cream & chive—meets an ultra silky, buttery take on mashed potatoes. Then you find out that said dish is also really easy to make and most of the work is done in a blender! This recipe starts out with steamed cauliflower and potatoes that get puréed into a super smooth texture with sour cream, butter, and ultimately topped with a generous showering of freshly chopped chives. Humble ingredients, yet when combined, are turned into the ultimate side dish. This is one of those luxurious sides you’d eat at a high-end steakhouse and gush about later.
These would be ideal served as part of a beautiful roast chicken dinner or holiday roast. The minute you place a warm serving platter of these down at the table, everyone just feels cozier.
To get that velvety texture, a high-speed blender is definitely recommended. If your blender isn't necessarily high speed, it will take a little longer, and just be sure to scrape down the sides a few times and process the mixture until very smooth. These can be made up to a day ahead, placed in an ovenproof serving dish, and gently reheated in the oven. It helps to dot the top with a little extra butter, because, well, why not? Just be sure to wait until you serve to top with the chives so they keep their vibrant green color and sweet crunch. —Olivia Mack McCool
medium head of cauliflower (about 2 pounds), cut into florets (about 8 cups)
Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 3 cups)
garlic cloves, coarsely chopped
Finely chopped chives, for garnish
Freshly ground black pepper
In This Recipe
Set a steamer basket in a large pot filled with a few inches of water. Cover and bring to a simmer over medium heat. Place the cauliflower and potatoes inside the basket, cover, and steam for 10 to 15 minutes, until both the cauliflower and potatoes are very soft. Transfer to a blender (this can be done in batches, if your blender isn’t large enough).
Meanwhile, in a small saucepan over medium heat, melt the butter. Add the garlic and cook, stirring, for about 2 minutes, until softened. Scrape the butter and garlic into the blender.
Add the sour cream and a big pinch of salt. Blend, scraping down the sides with a rubber spatula as needed, until very smooth and creamy. Taste and season with more salt, if needed.
Transfer to a platter. Top with the chives; season with the black pepper.