CREAMY CHIVE MASHED POTATOES
Buttermilk and cream cheese lend rich flavor-rather like sour cream-to these wonderful whipped potatoes. -Bonnie Thompson, Rathdrum, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 838mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g 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 & 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 :
ULTRA CREAMY MASHED POTATOES
The secret to making mashed potatoes extra-flavorful is cooking them in chicken broth. They're mashed until smooth and creamy, with just the right amount of butter and cream to make a homestyle potato side everyone will enjoy. These creamy mashed potatoes are an essential holiday side dish, but they're great any day- we love them as a side with steak or chicken.
Provided by Swanson®
Categories Swanson®
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes and broth in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
- Drain the potatoes, reserving the broth.
- Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 35.2 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 3.9 g, Sodium 366.9 mg
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
CREAMY MASHED POTATOES WITH CHIVES
This is from Cooking Light. It tastes heavenly, and we can still indulge! The recipe says it's enough for 10, but it just managed to serve my family of 6 (we LOVE this stuff).
Provided by Mirj2338
Categories Potato
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
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.
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 W/SOUR CREAM & CHIVE
How can something so simple, taste so good. They REALLY CAN with this simple easy recipe. My husband makes the best tasting mashed potatoes I have ever eaten. He has been the designated OFFICIAL POTATO MASHER SINCE HE WAS ABOUT 12 YEARS OLD. SO HE HAS HAD MANY YEARS OF PRACTICE over the years. They are ALWAYS MADE BY HAND. So...
Provided by Rose Mary Mogan
Categories Potatoes
Time 40m
Number Of Ingredients 10
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.
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