Mashed Potatoes With Chives
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- Step 1
Peel the potatoes and cut them into 2-inch cubes.
- 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.
- Step 3
Meanwhile, heat the milk until it is hot.
- 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.
Private Notes
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Cooking Notes
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.
Brittany
I made this for Thanksgiving 2020 and mentioned it was a NYT recipe, so my South Carolina in-laws started calling them the liberal mashed potatoes. Otherwise, they were delicious!
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.
Vivien
Excellent. Made with 2 russet potatoes for 2 people. Used 2 Tablespoons butter, as much chives as looked good eyeballing ( 1/2? Container) plus 2/3 cup Lactaid whole milk.
Annie
One cup was much too much milk. If you're not using a ricer, than a 1/2 cup is probably all you need.
Brittany
I made this for Thanksgiving 2020 and mentioned it was a NYT recipe, so my South Carolina in-laws started calling them the liberal mashed potatoes. Otherwise, they were delicious!
LauraD
Way too much milk.
RosebudTX
Waaaaaay too much milk! I realized what was happening and put the brakes on at 1/2 cup and that was almost too much. Also my potatoes always seem to cook faster than most recipes indicate. Mine were done with 7 minutes remaining on timer.
CaTo
These were fantastic. 1/2 cup of milk was enough. I also whisked in a dollop of sour cream at the end, since it seems to go so well with chives. Delicious!
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!
Brandon
Unless you plan on drinking these potatoes, cut the milk *by at least 1/2*. One cup of milk is far too much.
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.
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