1. In a medium saucepan, melt butter and saute potatoes, turning to coat. 2. Stir in the chives and just enough water to keep potatoes from sticking to the pan. 3. Cover and simmer for 20-25 minutes until potatoes are done; check periodically and add a little water as needed to prevent potatoes from scorching. 4. Mash potatoes in the pot (no need to drain); stir in salt & pepper to taste, and the sour cream. 5. Serve Champit Tatties hot & garnished with snipped fresh parsley, or top with skirlie - oats fried in butter or crisp crumbled bacon, as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
