CHIVE SMASHED POTATOES
No need to peel the potatoes-in fact, this is the only way we make mashed potatoes anymore. They're chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 428mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
SOUR CREAM AND CHIVE MASHED POTATOES
Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g
MASHED BAKED POTATOES WITH CHIVES
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Potato Chive Milk/Cream Garlic
Yield 8 servings
Number Of Ingredients 8
Steps:
- Arrange a rack in lower third of oven; preheat oven to 425°F. Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65-75 minutes. Let potatoes and garlic cool slightly.
- Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
- Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in another cup half-and-half mixture; season generously with salt and pepper.
- If serving immediately, stir in remaining half-and-half mixture and top with chives.
- If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don't stir in). Remove from heat and cover with plastic wrap.
- Do Ahead
- Potatoes can be mashed 3 hours ahead. Store room temperature. Reheat over medium-low, stirring occasionally. Top with chives just before serving.
MASHED POTATOES WITH CHIVES
This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams
SMASHED POTATOES WITH CHIVES
Provided by Aida Mollenkamp
Categories side-dish
Time 41m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
- Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.
SMASHED POTATOES
I got this recipe off of foodnetwork.com. What a wonderful recipe. Another way to make potatoes interesting. I made them as this recipe called for and it was delicious. The next time I made it I made variations to this. After smashing them, I put on the olive oil and then sprinkled dill weed and chives and covered in mozza cheese, and served with herbed sourcream. So delicious.
Provided by CookingMonster
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.
- Turn oven up to 450 degrees F (230 degrees C).
- Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter.
- Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper.
- Bake until golden and crisp about 15 to 20 minutes more.
Nutrition Facts : Calories 244.3, Fat 13.9, SaturatedFat 1.9, Sodium 7.4, Carbohydrate 28.4, Fiber 3.2, Sugar 1.2, Protein 2.9
BUTTERMILK SMASHED POTATOES
Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!
Provided by Barbara
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 5
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, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
- Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 g
MASHED POTATOES WITH LEMON AND CHIVES
Provided by Stacey Nyman
Categories Potato Side Vegetarian Quick & Easy Lemon Chive Bon Appétit Atlanta Georgia Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
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.
SMASHED POTATOES WITH GOAT CHEESE & CHIVES
An easy side dish with great flavor. I love the goat cheese in this! If you want to make these ahead, chill them and reheat before serving, adding some extra liquid. Stir in the chives right before serving.
Provided by rbrynsaas
Categories Potato
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
- Add cheese and peper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
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- Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it’s about ½ inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and ¾ teaspoon pepper.
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