Chive Mashed Potatoes Susie Lily Ott   From Every Day with Rachael Ray November 2007 EIGHT SERVINGS Prep Time: 20 min Cook Time: 30 min 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.

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