Mashed Potatoes Chives and Cream
November 21, 2018
Tyler Florence recipe. svgs 6-8. Use Ricer. QED!
INGREDIENTS:
- 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
- Bay leaf
- 2 TB salt
- 2 C whipped cream
- 3 TB unsalted butter
- 2 TB chopped chives
DIRECTIONS
- Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
- Drain, remove Bay leaf.
- Warm cream and butter in sauce pan
- Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
- top with chopped chives
Scallion or Chives Mashed Potatoes
March 5, 2017
WSJ Feb 2017, Serves 6
- 3 Lbs Yukon Gold (peeled) and quartered
- 1½ C Whole Milk
- 2 bunches scallions (green onions) finely chopped
- 6 TB butter
- 1 tsp salt
- Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
- Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
- Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
- Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
- Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER
Boursin Buttermilk Mashed Potatoes
December 27, 2016
serves 6-10. Bake 400° 40 min.
Cook Potatoes
- 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.
Add ingredients
- 2 pkgs herb garlic Boursin
- 4Tb butter
- ¹⁄³ C chopped chives
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 1¾ C buttermilk – stir in until smooth & fluffy
Bake 40 minutes in 400°
- Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
- Remove foil, bake 10 min more.
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