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Chive Mashed Potatoes

Kristen Strecker enlarge

By: Susan Lily Ott

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.

Key:

Veg Out

8 Servings
Prep 20 min
Cook 30 min

Ingredients:

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

Make it your own
Substitute your favorite chopped fresh herbs for the chives.

Directions:

In a large pot of salted water, bring the potatoes to a boil. Cook until tender, about 30 minutes. Drain; reserve the pot.
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.
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.

Video How-To:

Chive Mashed Potatoes

Kristen Strecker