Chive Mashed Potatoes
After years of experimenting and soul searching, this simple recipe for chive mashed potatoes is my perfect go-to mashed potato recipe.
Servings: 6
Calories: 98kcal
Ingredients
- 2 ½ pounds potatoes russets are our go-to; yukon golds are also good
- 1¼ cups whole milk
- 4 tablespoons salted butter
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper or to taste
- 2-3 tablespoons finely chopped chives
Instructions
- Peel the potatoes, and rinse them in cold water, transferring them to a pot of cold water as you go. Once peeled, cut the potatoes into large 2-inch/5cm chunks, and add them back into the pot.
- Place the pot of potatoes on the stove, and bring to a boil (it’s important to start the potatoes in cold water for even cooking). Simmer for about 15 minutes, or just until fork tender.
- Drain the potatoes in a colander, shaking off excess water. Transfer the potatoes back to the pot. (You can cover them to keep warm in the pot for up to 1 hour, until you're ready to mash them.)
- About 20 minutes before serving, add your milk and butter to a pot, and set it over low heat until the butter is melted.
- When the milk and butter are heated, use a potato masher to mash the potatoes until there are no chunks of potato remaining. Be careful not to over-mash, as the texture can turn gluey. It’s best to mash the potatoes before adding any of the liquid.
- Using a rubber spatula, stir in the milk and butter mixture in 3 batches, gently folding it into the potatoes before adding the next batch, until you reach the desired consistency. Season with salt and pepper (adjust seasoning to taste if needed), stir in the chives, and serve!
Video
Nutrition
Calories: 98kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 370mg | Potassium: 83mg | Fiber: 0.05g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 0.03mg