TL/DR – Chive Mashed Potatoes! Not low calorie. There is a trick for fluffy mashed potatoes. Salt a little, then add more. –
Chive Mashed Potatoes are one of the favorite foods of my picky eaters, (yes, even with the chives!) This recipe uses red potatoes, butter, milk, cream cheese and fresh chives. It’s not low-calorie, but it’s terribly delicious. It calls for two pounds of potatoes, but it is simple to halve or double the ingredients.
The most important thing I have ever learned about mashed potatoes is how to make them fluffy and not gloopy, gluey, or any other gross adjective that mashed potatoes have been associated with. I cannot recall who told me this, but the key to fluffy mashed potatoes is to drain them after boiling, then put them back into the saucepan over low heat and allow the extra moisture to cook off. This method works best when the potatoes are cut into chunks.
Tip for making mashed potatoes just a wee bit quicker: cut them into smaller chunks. Ideally, boiling time is between 10 and 15 minutes. Drain, return to the pan for about 2 minutes on low heat and babysit them as they cook off all of that steam. Then add the butter, cream cheese, salt, pepper, and chives and get to mashing. I always add the milk at the end of the mashing to control the consistency.
The recipe calls for between 1/4 and 1 teaspoon of kosher salt. This is because the boiling water for the potatoes is salted. During the mashing process, start with the smallest amount of salt. Get everything well combined and then taste. Add more salt until a desired level is achieved. Potatoes are tricky because they can take on a lot of salt, but once any food is over-salted, it’s nearly impossible to go back. (If you are like me, you sometimes have to rein in your inner free-wheelin’, salt tossin’, inner star chef who thinks she’s on camera.)
Try these easy mashed potatoes alongside Buttermilk Sage Chicken.
Chive Mashed Potatoes
A creamy, fluffy and decadent mashed potato recipe with fresh chive flavor. Easy for a holiday or just a weeknight.
Ingredients
- 2 lbs red potatoes, peeled
- 6 T unsalted butter
- 4 oz cream cheese
- 2 T fresh chives, minced
- 1 T plus 1 t kosher salt, divided
- 1/4 t ground black pepper
- 1/2 c milk, 2 percent or whole works best
Directions
- Step 1 Peel the potatoes, cut them into half inch chunks and place them into a large saucepan.
- Step 2 Fill the saucepan so that the potatoes are covered by an inch of water. Sprinkle 1 T kosher salt over the top and bring to a boil.
- Step 3 Boil the potatoes for between 10 – 15 minutes. When they are fork tender, drain well and return them to the pan. Place back over low heat and for 1 – 2 minutes, allow the moisture to cook off. Stir constantly as this takes place.
- Step 4 Add the butter and cream cheese in chunks and mash until the butter is melted and the cream cheese is well incorporated.
- Step 5 Add 1/4 teaspoon salt, ground pepper, chives and half of the milk and mash for another 30 seconds. Check for taste and consistency. Add another 1/4 to 1/2 teaspoon of salt and the rest of the milk and mash some more.
- Step 6 Do a final taste. If you prefer a looser consistency, add more milk by the tablespoon. Add another 1/4 t salt if you feel it needs more.
- Step 7 Place in a cute serving dish and sprinkle a few more fresh chives on top for garnish.
