Chive Jive New Potatoes Recipes

Steps:

• Place butter in a serving bowl.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
• Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

Steps:

• In a large bowl, combine butter, chives, pepper, and salt to taste.
• If desired, with a channel knife, cut two intersecting strips around middle of each potato.
• In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.
• Serve potatoes warm.

Steps:

• Combine broth, potatoes and bay leaves in heavy large saucepan. Bring to boil. Reduce heat, cover partially and simmer until potatoes are tender, about 15 minutes. Using slotted spoon, transfer potatoes to large bowl. Add wine to broth and boil until reduced to 1/3 cup, about 12 minutes. Discard bay leaves. Return potatoes to pot. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Stir potatoes over medium heat until heated through, about 4 minutes. Stir in chives. Season to taste with salt and pepper. Transfer to bowl and serve.

Steps:

• Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.

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.

Steps:

• Boil or steam potatoes whole for 15 mins or until just tender. Meanwhile, mix the ingredients for the dressing with seasoning and ½ tbsp water.
• Lay the slices of ham over dinner plates. Carefully slice the warm potatoes, toss them into the dressing then spoon them on top of the ham. Add a few rocket leaves and grind over pepper.

Steps:

• Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. , In a large bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.