Chive Mashed Potatoes

November 2007
Chive Mashed Potatoes

by 3 people

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A standing electric mixer is the ultimate tool for light and fluffy potatoes: Throw the cooked spuds into the bowl, set the speed on low, and add the cream mixture a cup at a time. Then whip on high for one minute.

Makes: 8 servings

Prep: 20 mins

Cook: 30 mins

  • 4 pounds baking potatoes, peeled and quartered
  • 1 1/2 cups half-and-half
  • 2 sticks  (8 ounces) butter, softened and cut into pieces
  • Salt and pepper
  • Fresh chives, snipped, for garnish
  1. In a large pot of salted water, bring the potatoes to a boil. Cook until tender, about 30 minutes. Drain; reserve the pot.
  2. Meanwhile, in a small saucepan or a microwave, heat the half-and-half until steaming. Remove from the heat and stir in the butter until melted. Keep warm.
  3. Using a sieve or food mill, press the potatoes, a few pieces at a time, into the empty pot. Whisk the cream mixture into the potatoes and heat over low heat until warm. Season with salt and pepper. Spoon into a serving bowl and top with the chives.
Tip Make it your own
  • Substitute your favorite chopped fresh herbs for the chives.