1 or 2 left over baked potatoes (best if fridge cold) shredded
1 cup white sauce (some call it cream sauce)
4oz. sour cream
salt, pepper to taste
1 t fresh lemon jucie
2 T fresh or dried chives
Instructions
Make white sauce using 2t butter, 2t flour and 1 cup milk. Wisk in sour cream and lemon jucie until smooth.
Add salt, pepper and chives.
Peel potato(s) and grate with large cheese grater
Fold in white sauce and potato alternately with fork until you run out of one or the other and have the consistancy you want. Taste and add more salt if needed.
Originally Submitted
5/2/2010
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