Creamy Mashed Potatoes with Chives
Try this easy mashed potato recipe with creamy mashed potatoes in just 35 minutes. Perfect comfort food with rich butter and fresh chives for a delicious dinner.
Equipment
- large pot
- colander
- small saucepan
- potato ricer
- potato masher
- wooden spoon
- rubber spatula
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Main Ingredients
- 1 pound russet potatoes peeled and cut into 1-inch cubes
- 1/2 cup heavy cream at room temperature
- 1/2 cup whole milk at room temperature
- 6 tablespoons unsalted butter cut into tablespoons
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh chives finely chopped
Instructions
- Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- While the potatoes cook, combine the heavy cream and whole milk in a small saucepan. Heat over low heat until the mixture is warm, but not boiling, to prevent the potatoes from becoming gummy when mixed.
- Drain the cooked potatoes thoroughly in a colander and return them to the warm pot. Let them sit over low heat for about 1 minute, shaking the pot gently, to allow any excess moisture to evaporate.
- Turn off the heat and use a potato ricer or food mill to rice the potatoes directly back into the warm pot. Alternatively, mash the potatoes with a potato masher until no large lumps remain.
- Gradually add the warm cream and milk mixture to the potatoes, stirring gently with a wooden spoon or rubber spatula until just combined. Be careful not to overmix, as this can make the potatoes gluey.
- Gently fold in the butter, one tablespoon at a time, until fully incorporated. Then, stir in the kosher salt and black pepper.
- Fold in the finely chopped chives until they are evenly distributed throughout the mashed potatoes. Taste and adjust seasoning with more salt and pepper if desired. Serve immediately while hot.
Notes
Do not overmix the potatoes after adding the cream and milk to prevent a gluey texture. A potato ricer yields the smoothest results.