Mashed Potatoes With Chives

By Pierre Franey

Mashed Potatoes With Chives
Jim Wilson/The New York Times
Total Time
30 minutes
Rating
5(236)
Comments
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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.

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Ingredients

Yield:4 servings
  • 1½pounds russet potatoes
  • Salt to taste
  • 1cup milk
  • 4tablespoons butter
  • 4tablespoons chopped chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

274 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 577 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the potatoes and cut them into 2-inch cubes.

  2. Step 2

    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.

  3. Step 3

    Meanwhile, heat the milk until it is hot.

  4. Step 4

    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.

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Ratings

5 out of 5
236 user ratings
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Comments

Brandon

Unless you plan on drinking these potatoes, cut the milk *by at least 1/2*. One cup of milk is far too much.

mizbrown2u

Yes, too much milk. Roasted 2 decapitated heads Of garlic with Evo in foil the night before and squeezed the cloves into a double recipe while ricing. 2 small zucchini boiled with the potatoes would be nice to lighten the purée. Use a ricer if you have time, then fold in olive oil and stock or softened butter and milk/creme fraiche. Lots of chives!

anne

Essential to use food mill or ricer for a creamy, not pasty texture. Prefer to use 1/4 cup of warm milk and 1/4 cup of warm water to make a lighter puree, then enrich with plenty of softened butter, season well with salt and white pepper, add chives.

Dimitri

This is a great method, blending in the butter before adding the milk. Agreed with other comments around the milk. I ended up using about 1/2 to 3/4 of the milk. But I think monitoring the amount of milk you add will be dymanic with any batch of mashed potatoes in any recipe.

Kristen

Fabulous! I used a little more than two pounds of potatoes, one cup of milk and a ricer. Came out beautifully smooth and tasted wonderful.

Rohan

Totally agree about the ratio of potatoes to milk. Something is off in the recipe, making it very liquid. Suggest half the milk or double the potatoes.

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