Prep time 20mins
Cook time 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 pounds Yukon Gold potatoes
- 2 pounds russet potatoes
- 1/2 cup salted butter
- 1/2 cup sour cream and onion dip, such as Dean’s French onion dip
- 1 bunch chives
- salt and pepper, to taste
Method
Step 1
Scrub potatoes, then peel and cube them. Immediately add the pieces to a pot of cold water after cubing each potato to avoid oxidation.
Step 2
Salt the water and bring the potatoes to a boil. Slightly reduce heat and cook until fork tender, about 15-20 minutes. While the potatoes are cooking, finely chop up the chives.
Step 3
Drain the potatoes and add to a mixing bowl. Mash according to your preferred method. Stir in the butter (which is ideally Kerrygold or another fancy butter, it is Thanksgiving after all!), the chip dip, and the chives.
Step 4
Taste for seasoning and top with freshly cracked pepper. Feel free to add more butter or chip dip if desired (I personally use closer to 1 cup of chip dip), serve with gravy of choice.