Betty's Sour Cream and Chives Holiday Potato Casserole -- Thanksgiving

Bettyskitchen's picture

Nov. 25, 2013

In this video, Betty demonstrates how to make Sour Cream and Chives Holiday Potato Casserole. This baked side dish will complement any holiday menu!


Russet potato 5 Pound , peeled and cut into 1
Sour cream 4 Ounce
Milk 1/4 Cup (4 tbs)
Chopped fresh chives 1 Tablespoon
Salt 1 1/2 Teaspoon
Ground white pepper 1/4 Teaspoon
Onion powder 1/4 Teaspoon
Garlic powder 1/4 Teaspoon
Cooking oil spray 1 Teaspoon
Melted butter 2 Tablespoon
Sliced almonds 1/3 Cup (5.33 tbs)
For garnish



1. In a Dutch oven, place the potato cubes 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 well.

2. Grease a 2-liter casserole dish with cooking oil spray.

3. Preheat oven to 400 degree F.


4. In a large mixing bowl, place drained potato cubes and whip on medium to high speed of electric mixer.

5. Add sour cream, milk, chives, salt, white pepper, onion powder, and garlic powder. Beat at low speed of mixer, just until blended.

6. Into the prepared casserole dish transfer the potato mixture and drizzle butter evenly over top.

7. Sprinkle almonds evenly over top and pop in oven. Bake for 10-15 minutes or until golden brown. Set oven to broil, and broil for 2 minutes or just until nice and crusty.

8. Remove from oven, and immediately sprinkle chopped fresh chives evenly over top.


9. Serve immediately and enjoy!


You can prepare it a day ahead and pop in refrigerator until ready to serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 248Calories from Fat 60

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 314 mg13.08%

Total Carbohydrates 43 g14.3%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet