Mashed Potatoes With Chives Recipes

CHIVE AND GARLIC MASHED POTATOES

Steps:

• Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

MASHED POTATOES WITH CHIVES

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until it is hot.
• Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

CHIVE MASHED POTATOES

Steps:

• Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
• Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.

MASHED POTATOES W/ CREAM CHEESE & CHIVES

Steps:

• Place the potatoes in a large pot with cold water.
• Once the water comes to a boil, add a generous amount of salt.
• Boil until the potatoes are tender when pierced with a fork, about 10-12 minutes.
• Drain the potatoes and return them to the hot pot to let them dry out a bit.
• Mash the potatoes with cream or half-and-half, cream cheese, chives, salt and freshly ground black pepper.

MASHED POTATOES WITH LEMON AND CHIVES

Steps:

• Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel, then chives. Set aside.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash. Add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.

MASHED POTATOES WITH CORN AND CHIVES

Steps:

• Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
• Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
• To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.

GARLIC MASHED POTATOES WITH CHIVES

Steps:

• Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
• Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.

CHIVE AND PARSLEY MASHED POTATOES

Steps:

• Make oil:
• Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
• Prepare potatoes:
• Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
• Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
• If desired, serve potatoes drizzled with some of remaining oil.