Creamy Chive Mashed Potatoes Food

SOUR CREAM MASHED POTATOES WITH BACON AND CHIVES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste.
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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.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

CREAMY CHIVE POTATOES

Steps:

• Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
• Season with salt; stir in most of the chives. Top with remaining chives before serving.

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.

CREAMY MASHED POTATOES (VIDEO)

Steps:

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 20 minutes, or until tender. Blend the cashews and water until smooth. Drain the potatoes and place in a bowl with the nondairy creamer, vegan margarine, chives, cashew cream, salt, and pepper. Mix until smooth. Serve with your favorite gravy. Makes 6 to 8 servings

CHIVE SMASHED POTATOES

Steps:

• Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.

'SOUR CREAM' AND CHIVE MASHED POTATOES

Steps:

• Chop 5 lbs of yukon gold potatoes into one or two inch cubes. Remove the skin for a smoother, creamier texture.
• Add the chopped potatoes to a large pot along with 16 garlic cloves (with the skins removed), and 1/2 tsp of salt. Fill the pot with hot water, cover with a lid and let it boil on high heat for 20-25 minutes. Once the potatoes are fork tender, drain them (making sure not to lose any of the garlic) and put them back into the pot.
• Add in 1/2 tsp salt, black pepper, butter, chives, greek yogurt and milk. Give everything a good mix and mash using a potato masher until you reach your desired level of smooth, creamy goodness.
• Serve warm and enjoy!

CREAM CHEESE AND CHIVE MASHED POTATOES (LOW-FAT)

Steps:

• In medium saucepan over high heat, boil potatoes in 2 inches of water about 12 minutes, or until tender; drain thoroughly.
• Shake potatoes in pan 1 to 2 minutes over low heat to dry thoroughly.
• Mash potatoes with electric mixer or potatoe masher. (Do not overbeat).
• Mix in cheese until melted.
• Mix in milk and chives.
• Season with salt and pepper.
• Stir gently over low heat just until heated through.

CROCK POT SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Spray the slow cooker insert with non stick cooking spray. Chop the potatoes into 1 inch pieces and add them to the crock pot. Sprinkle the salt evenly over the potatoes and add a good amount of pepper. Pour 1½ cups milk over everything. Cook on high for 4-5 hours or until potatoes mash easily with a fork. If you prefer, remove any browned crusty bits from the side of the slow cooker. Mash the potatoes with a potato masher or use a hand mixer to whip until you get the smoothness you desire.
• Warm the butter and additional 1 cup milk until the butter is melted and liquid is warm to the touch but not scalding. Slowly stir in the butter and milk, rotating with the sour cream. Use a potato masher to work the liquid into the potatoes. It will be soupy at first, but the potatoes will soak up the liquid as you mash them in. Add the last ½ cup of milk and sour cream if you want them to be creamier. Taste for seasonings and add more salt and pepper if needed. Stir in the chives. To serve, melt more butter over top and sprinkle with chives.

SOUR CREAM AND CHIVE POTATOES

Steps:

• Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
• With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
• In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
• Whisk in the broth and the cream then bring it to a boil.
• Remove from the heat and add the chives, sour cream, salt, and pepper.
• Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
• Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
• Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
• Let rest on your counter for at least 10 minutes before cutting.

CHIVE & ONION MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender; drain.
• Mash potatoes, gradually stirring in milk, cream cheese spread and dressing until light and fluffy.

CHIVE MASHED POTATOES

Steps:

• Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
• Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.

SOUR CREAM & CHIVES MASHED POTATOES

Steps:

• Steam potatoes until tender all the way through.
• Add all other ingredients, and beat with an electric mixer until smooth and creamy.
• 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.

CREAMY MASHED POTATOES W/SOUR CREAM & CHIVE

Steps:

• 1. Wash cubed potatoes in colander then add to a large pot. When my favorite potato the YUKON GOLD ARE ON SALE, I prefer to use them for mashed potatoes, but the russet were on sale and that is what I bought. I love the red skins also.
• 2. Cover potatoes with water and add 1 tablespoon of kosher salt. It is best to add the salt to the water and allow the salt to soak into the potatoes as they cook. I have found that They have more flavor that way.
• 3. Heat pot of potatoes over medium high heat, bring to a boil.
• 4. Cook till tender, about 18 to 25 minutes, or until the tip of a sharp knife is inserted into potatoes, & it comes out easily.
• 5. Pour potatoes into a colander, & drain througly.
• 6. I like to add potatoes back into pot, turn fire on low, and allow excess water to dry out, then remove from heat.
• 7. Add pepper, butter, chopped chive, onion and garlic powder. Then cream with masher to the chunky state.
• 8. Now add the sour cream, and beat till potatoes are creamy and smooth, taste, & add additional salt and pepper if desired.
• 9. Add potatoes to a serving bowl, add a pat of butter if desired, while potatoes are still hot. Top with additional chive if desired. Serve & enjoy while potatoes are still hot.

SOUR CREAM & CHIVE MASHED POTATOES

Steps:

• In a large saucepan, add potatoes and cover by 1 inch with cold water; bring to a boil. Continue to boil until potatoes are very tender, 15 to 18 minutes. Drain potatoes and return mixture to pot. Add sour cream, milk and ½ tsp salt and mash with a potato masher to desired consistency. Stir in chives and additional salt, if desired.

MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Wash potatoes. Peel if desired. Cute in quarters and add to a saucepan. Cover potatoes with water, add salt, and bring to a boil. Boil over medium heat until potatoes are very tender. Drain potatoes and add back to the saucepan. Add sour cream and 1/2 cup milk. Mash potatoes with a potato masher. Add more milk until you get the desired consistency. Add chives, adjust salt and pepper to taste.

CREAMY MASHED POTATOES WITH CHIVES

Steps:

• Place potatoes in a Dutch oven, and cover with water; bring to a boil.
• Reduce heat, and simmer for 10 minutes or until tender.
• Drain.
• Return potatoes to pan; add the milk and salt.
• Mash the potato mixture with a potato masher to desired consistency.
• Add the cheese, and stir just until blended.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Mix all ingredients.
• Serve immediately. Garnish with additional fresh chives, if desired.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place the potato chunks in a pot and cover with 1 inch of cold water. Bring to a boil over high heat, then reduce to a simmer and cook for about 20 minutes until the potatoes are tender.
• Mix half-and-half and butter in a separate small pot. Heat over low heat until hot but not simmering.
• Drain the potatoes in a colander. Toss well to remove any excess water. Wipe the pot dry and return the potatoes to it. Mash the potatoes to your desired consistency.
• Fold in the melted butter and half-and-half until just incorporated. Add the sour cream and ¼ cup chives. Mix gently and season with salt and pepper to taste.
• Serve in a large bowl, garnished with chopped chives.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.