Mashed Potatoes W Cream Cheese Chives Food

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.

MASHED POTATOES WITH CREME FRAICHE AND CHIVES

Steps:

• In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
• Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
• Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
• Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
• Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
• Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
• Season with salt and pepper and serve!

MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
• While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

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.

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.

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.

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.

MASHED POTATOES WITH CREAM CHEESE

Steps:

• Peel and cut the potatoes into large cubes and boil in salted water until tender.
• Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices.
• Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.
• Spoon into a casserole dish or a 9x13 pan.
• You may cover it and refrigerate for 24 hours, or proceed to baking right away.
• Bake covered with foil at 350 for 45 min's.
• Increase the time if the dish has been chilled.

MASHED POTATO, CHEESE, AND CHIVE GRATIN

Steps:

• Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot. Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
• Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

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.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

MASHED POTATO, CHEESE AND CHIVE GRATIN

Steps:

• Butter a 6 to 8-cup ovenproof dish.
• Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
• Drain potatoes; return to same pot.
• Add cream cheese and mash well.
• Mix in sour cream and milk, then chives.
• Season potatoes with salt and pepper.
• Spoon potatoes into prepared dish; dot with chilled butter.
• (Can be made 2 hours ahead; let stand at room temperature.).
• Preheat oven to 375°F
• Bake potatoes until heated through and beginning to brown on top, about 30 minutes.