Chive And Buttermilk Mashed Potatoes Food

BUTTERMILK MASHED POTATOES WITH CHIVES

Steps:

• Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.
• Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.

BUTTERMILK AND CHIVE MASHED POTATOES

Steps:

• Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes.
• While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent. Add the buttermilk and warm. Season with salt and pepper.
• Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives.

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.

CHIVE & BUTTERMILK MASHED POTATOES

Steps:

• Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
• Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
• Stir buttermilk, chives, and pepper into the potatoes.

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.

CREAMY CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water; add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, In a large bowl, mash the potatoes with the cream cheese, butter, chives, pepper and remaining salt; gradually beat in enough buttermilk to achieve desired consistency.

CAP CITY DINER'S BUTTERMILK-CHIVE MASHED POTATOES

Steps:

• Simmer potatoes until fork tender.
• Heat buttermilk and butter.
• Mash potatoes and slowly add buttermilk and butter.
• Season with salt, pepper, and fresh chives.

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.