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.
CREAMY CHIVE MASHED POTATOES
Freshly chopped chives add a subtle onion flavor to this dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot and cover with cold water to 2 inches above potatoes. Season water generously with salt and bring potatoes to a boil to cook for 40 minutes, until very tender.
- Drain potatoes and return to pot. Mash potatoes with warm milk until smooth. Fold in mascarpone and chives. Season with 1 teaspoon salt.
CREAMY MASHED POTATOES WITH SOUR CREAM AND CHIVES
These creamy Mashed Potatoes with Sour Cream and Chives are rich, flavorful and easy! Just 5 ingredients and about 30 minutes for a delicious, make-ahead side dish.
Provided by Blair Lonergan
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Add plenty of salt to the water. Bring to a boil over high heat. Once the water boils, reduce the heat so that the water is simmering. Simmer uncovered until the potatoes are very tender when pierced with a knife, about 10-12 minutes. Drain the potatoes really well; return them to the pot.
- Turn the stove to low heat and gently shake the pan of potatoes over the low flame for about 1 minute, just to make sure that any excess moisture evaporates. You want really dry potatoes!
- Use a potato masher, potato ricer, or food mill to mash the potatoes. Add the butter and enough half-and-half or milk until the potatoes are very creamy (you might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency). Whisk in the sour cream and chives until completely combined. Taste and season with salt and pepper. Transfer to a serving bowl and top with additional butter or chives, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 261 kcal, Carbohydrate 32 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 116 mg, Fiber 4 g, Sugar 4 g
SOUR CREAM AND CHIVE MASHED POTATOES
Making mashed potatoes delicious is a simple three-step process: 1. Mix them with sour cream and fresh chives. 2. Serve them up. 3. Accept compliments.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Mix all ingredients.
- Serve immediately. Garnish with additional fresh chives, if desired.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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
SOUR CREAM & CHIVES MASHED POTATOES
This recipe is a family favorite that always stirs up good memories and moments. It's requested for Thanksgiving, Christmas, birthday parties, potlucks and other gatherings. It's simple to make and delicious to eat. If I make it early in the day I finish this dish for about 20 minutes in the oven, but you can use the stovetop to free up oven space for the turkey. -Linda Williams, Florence, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings (0.75 cup each).
Number Of Ingredients 7
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Drain., In a large bowl, beat cream cheese and sour cream until blended. Add potatoes; beat until light and fluffy. Beat in butter, salt and pepper. Sprinkle with cheese. Let stand, covered, until cheese is melted.
Nutrition Facts :
SOUR CREAM & CHIVES MASHED POTATOES
Make and share this Sour Cream & Chives Mashed Potatoes recipe from Food.com.
Provided by Sara 76
Categories Mashed Potatoes
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 295.8, Fat 9.1, SaturatedFat 5.6, Cholesterol 25.3, Sodium 87.1, Carbohydrate 48.6, Fiber 5.9, Sugar 2.2, Protein 6.5
SOUR CREAM AND CHIVE POTATO PANCAKES
Yummy pancakes which can be served for breakfast, brunch, as a snack or as a side-dish. Although the recipe specifies sebago potatoes, you can also use russet burbank or spunta potatoes. All of these are potatoes that are varieties which are good for baking. This recipe has been adapted from a recipe in the Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. It is essential to squeeze as much moisture as possible from the potatoes in step one before adding the potatoes to the other ingredients. Please feel free to vary the herbs according to your taste preferences.
Provided by bluemoon downunder
Categories Breakfast
Time 35m
Yield 20 Sour Cream and Chive Potato Pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream.
- Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture.
- Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture.
- Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.
'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!
SOUR CREAM AND CHIVE POTATOES
I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.
Provided by MizEmerilLagasse
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
SOUR CREAM MASHED POTATOES
Steps:
- Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
SOUR CREAM MASHED RED POTATOES
One of the great things about these creamy, mashed potatoes is that they are even better if you make them a day ahead and and bake them the next day! I like to use the garlic and chive or vegetable garden cream cheese for these.
Provided by FloridaGrl
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain.
- In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth.
- Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.
Nutrition Facts : Calories 510.9, Fat 25.9, SaturatedFat 16.1, Cholesterol 70, Sodium 186.8, Carbohydrate 59.7, Fiber 6.1, Sugar 3.7, Protein 11.2
SOUR CREAM MASHED POTATOES WITH BACON AND CHIVES
Mash these spuds with sour cream for extra richness, then stir in bacon and fresh chives for extra flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SOUR CREAM AND CREAM CHEESE MASHED POTATOES
Make and share this Sour Cream and Cream Cheese Mashed Potatoes recipe from Food.com.
Provided by keaasen
Categories Potato
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
- Simmer until potatoes are tender, about 20 minutes.
- Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
- Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
- When read to reheat potatoes, preheat oven to 350 degrees F.
- Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
- Bake for 30 minutes or until heated through.
- Use within 10 days.
Nutrition Facts : Calories 269.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 34.9, Sodium 89.6, Carbohydrate 33.1, Fiber 4, Sugar 1.5, Protein 5.5
CHEESY MASHED POTATOES WITH SOUR CREAM
Feed a crowd in a hurry with Cheesy Mashed Potatoes with Sour Cream. Cheesy Mashed Potatoes with Sour Cream are perfect for almost any type of gathering.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 (1/2 cup) servings
Number Of Ingredients 5
Steps:
- Boil potatoes for 20 minutes, until fork tender. Strain water and add to the bowl of an electric mixer.
- Add sour cream, chives, butter and cheese.
- Whisk on medium speed for one minute, until smooth and creamy.
- Optionally, top with extra chives in a serving dish.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
SOUR CREAM MASHED POTATOES
Steps:
- Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside.
- Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste.
- Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top. (At this point it can be refrigerated until guests arrive.)
- Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes.
- Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot.
SOUR CREAM AND CHIVE MASHED POTATOES
Sour Cream and Chive Mashed Potatoes - the Ultimate Comfort Food! This Thanksgiving Side Will Impress Your Dinner Guests no End. You'll Be ...
Provided by Jeff O'connor
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 308, Fat 21,9g, Carbohydrate 25,5g, Protein 4g, Cholesterol 57mg, Sodium 137mg
CROCK POT SOUR CREAM AND CHIVE MASHED POTATOES
Provided by NeighborFood
Number Of Ingredients 8
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.
Nutrition Facts : Calories 449 calories, Cholesterol 58 milligrams cholesterol, Fat 22 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, Sodium 511 grams sodium, Sugar 8 grams sugar
SOUR CREAM AND CHIVE MASHED POTATOES
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
SOUR CREAM & CHIVE MASHED POTATOES
Picture your favorite baked potato topped with velvety sour cream and fresh chives - we've taken those great flavors and infused them into family-style mashed potatoes. Try them alongside our turkey or brisket, or as a quick-and-easy side for any time of year.
Provided by Jill Silverman Hough
Categories Classics Made Clean, Dinner, Dinner Tonight
Time 40m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 139 calories
SOUR CREAM & CHIVE MASHED POTATOES
These Sour Cream & Chive Mashed Potatoes are creamy, thick and filled with garlic and chive flavor! The perfect mashed potatoes for this holiday season - they are a staple at our house!
Provided by Krista @ JoyfulHealthyEats.com
Categories Side Dish
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cut potatoes into quarters. Rinse off thoroughly and add to a large pot along with peel whole garlic clove. Add just enough water to cover the potatoes.
- Place on stove and heat to medium high heat.
- Cook potatoes until they are fork tender, about 15-20 minutes.
- Drain the potatoes and garlic cloves into a strainer. Once liquid is removed add potatoes and garlic back to the large pot, along with sour cream, cream cheese, garlic powder, green onions and salt to taste.
- Using a hand mixer, mix/mash until the potatoes are the consistency you'd like. Add salt to taste.
- Place mashed potatoes in an 9×9 baking dish. Drizzle the top with butter.
- Place in oven uncovered and bake for 30 minutes.
- Remove and serve!
Nutrition Facts : ServingSize 1/2 cup, Calories 112 calories, Sugar 1 g, Sodium 81 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 23 g, Fiber 2 g, Protein 3 g, Cholesterol 9 mg
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