Best Basil Chive Red Potato Mash Recipes

BASIL CHIVE RED POTATO MASH

Basil Chive Red Potato Mash image

Everyone goes crazy for these potatoes and I can't blame them. They're creamy and rich but the fresh herbs give them a really fresh taste. I really love the color and texture that the skins from the potatoes give the mash, and it also means less work because you get to skip the peeling!

Provided by Dave Lieberman

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds red-skinned new potatoes
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
8 tablespoons (1 stick) butter
A small handful chopped fresh chives (about 3 tablespoons)
A small handful roughly chopped basil leaves (about 2 1/2 tablespoons)

Steps:

Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.
Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.

BASIL CHIVE RED POTATO MASH

Basil Chive Red Potato Mash image

This recipe is courtesy of Dave Lieberman from the Food Network. These potatoes are creamy and rich but the fresh herbs give them a really fresh taste. The color and texture that the potato skins give the mash is wonderful, and it also means less work because you get to skip the peeling!

Provided by Juenessa

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs red-skinned new potatoes
kosher salt & freshly ground black pepper
1/2 cup heavy cream
8 tablespoons butter
3 tablespoons chopped fresh chives (about 1 small handful)
2 1/2 tablespoons roughly chopped basil leaves (about 1 small handful)

Steps:

Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches.
Toss in a handful of salt.
Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.
Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.

Nutrition Facts : Calories 482.6, Fat 34.3, SaturatedFat 21.5, Cholesterol 101.8, Sodium 188.7, Carbohydrate 40.8, Fiber 5.2, Sugar 1.9, Protein 5.6

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