Creamy Mashed Potatoes with Chives
This Creamy Mashed Potatoes with Chives recipe is irresistibly smooth and flavorful, perfect for any meal with a fresh twist from vibrant chives.
Equipment
- Large Pot
- Colander
- Small Saucepan
- Potato Masher
- Microwave
Ingredients
- 2 pounds russet potatoes peeled and cut into chunks
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh chives chopped
Instructions
- Start by rinsing your russet potatoes thoroughly. Peel them carefully, then cut them into evenly sized chunks to ensure uniform cooking.
- Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes in a colander and let them steam dry for a few minutes. Optionally, return them to the hot pot on low heat, shaking gently to evaporate excess moisture.
- While potatoes dry, gently warm the heavy cream and butter together in a small saucepan or microwave until the butter is melted and mixture is heated through.
- Using a potato masher, ricer, or hand mixer, mash the potatoes to a smooth but slightly textured consistency.
- Slowly pour in the warm cream and butter mixture, stirring gently to combine. Add salt and black pepper to taste, adjusting seasoning as needed.
- Fold in the chopped fresh chives, adding a fresh onion flavor and vibrant color.
- Serve the creamy mashed potatoes with chives immediately while warm, as a comforting side dish to your favorite main courses.
Notes
- Use russet or Yukon Gold potatoes for fluffy, creamy texture; avoid waxy potatoes to prevent gummy results.
- Warm cream and butter before adding to potatoes to keep mash creamy and prevent cooling.
- Do not over-mash potatoes to avoid gluey texture; a slightly textured mash is best.
- Season generously with salt to enhance the natural potato flavor.
- Steam drying the potatoes after boiling is essential to avoid watery mashed potatoes.