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Today is another recipe that can be made for Thanksgiving (or any day). If you love being part of The Kitchen Club, maybe tell a friend!?
When I was in my Thanksgiving rut, the first recipe that finally clicked for me was mashed potatoes. Sour cream and potatoes are a classic pairing as old as time. If I had to pick one baked potato topping that’s the one I’m going for and so I had the thought, why don’t we put sour cream in potatoes? We add milk and cream into mashed potatoes and sour cream is essentially the same but thicker and deliciously tangy. While cruising the aisles of the grocery store extra hungry, because it was way past lunch and I still hadn’t eaten, a bag of Sour Cream and Onion Ruffles called out to me. I can’t even tell you the last time I had Sour Cream and Onion Ruffles but I knew then and there that we were making Sour Cream and Onion Mashed Potatoes baby!
I went home and made mashed potatoes with sour cream and lots of different alliums. Four kinds to be exact. To take the mashed potatoes to the next level, I toasted some actual potato chips and added them to the top. What I ended up with was a flavored hybrid of chips, creamy mashed potatoes, and LIPTON ONION DIP!
One bite sent me into a nostalgic daydream of shaking a packet of brown powder into a bowl of sour cream and dipping ruffles into it until the bowl was physically taken away from me. Pure joy.
If you are an allium lover, a fan of potatoes and sour cream, and ready to eat a giant bowl of potatoes…this recipe is for you!