Best Cap City Diners Buttermilk Chive Mashed Potatoes Recipes

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CAP CITY DINER'S BUTTERMILK-CHIVE MASHED POTATOES



Cap City Diner's Buttermilk-Chive Mashed Potatoes image

Make and share this Cap City Diner's Buttermilk-Chive Mashed Potatoes recipe from Food.com.

Provided by jenniferrice4u

Categories     Low Protein

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 quarts diced potatoes
1/2 lb butter
1/2 cup buttermilk
2 tablespoons fresh chives
salt and pepper

Steps:

  • Simmer potatoes until fork tender.
  • Heat buttermilk and butter.
  • Mash potatoes and slowly add buttermilk and butter.
  • Season with salt, pepper, and fresh chives.

Nutrition Facts : Calories 650.6, Fat 46.6, SaturatedFat 29.4, Cholesterol 123.2, Sodium 377.1, Carbohydrate 54, Fiber 6.6, Sugar 3.9, Protein 7.6

BUTTERMILK AND CHIVE MASHED POTATOES



Buttermilk and Chive Mashed Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pounds red potatoes, cut into 2-inch chunks
2 tablespoons butter
1 small shallot, chopped
3/4 cup buttermilk
Salt and freshly ground black pepper
2 tablespoons chopped chives

Steps:

  • Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes.
  • While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent. Add the buttermilk and warm. Season with salt and pepper.
  • Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives.

GARLIC MASHED POTATOES WITH FRESH CHIVES



Garlic Mashed Potatoes with Fresh Chives image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 large red bliss potatoes, unpeeled and cut into 1/2 to 1 inch pieces
4 cloves garlic, peeled
Water
1/2 cup low-fat buttermilk
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large saucepan, combine potatoes and garlic. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  • Drain and return potatoes and garlic to cooking pot. Add buttermilk and mash until large lumps disappear. Fold in parsley, chives, salt, and pepper.

CHIVE AND BUTTERMILK MASHED POTATOES



Chive and Buttermilk Mashed Potatoes image

From Eating Well. To make ahead, transfer mashed potatoes to a slow cooker set on "warm".

Provided by Mikekey *

Categories     Vegetables

Time 35m

Number Of Ingredients 5

3 lb yukon gold potatoes
1 Tbsp salt
1 c buttermilk
1/2 c snipped fresh chives
salt and pepper, to taste

Steps:

  • 1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
  • 2. Return potatoes to the pan. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
  • 3. Stir buttermilk, chives, salt and pepper into the potatoes. Return pan to low heat to re-heat potatoes through. Serve.

BUTTERMILK AND CHIVE MASHED POTATOES



Buttermilk and Chive Mashed Potatoes image

A recipe from Ricardo that I did yesterday. These mashed potatoes are creamy and delicious. I used more chives than requested. And instead of using buttermilk, I made my own with milk and adding vinegar. That was perfect.

Provided by Boomette

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

7 medium potatoes, peeled and cut in pieces
1/4 cup butter
3/4 cup buttermilk, about
1/4 cup fresh chives, finely cut
salt and pepper (I used seasoning salt)

Steps:

  • In a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. Drain.
  • With a mash potatoes, mash the potatoes with the butter. Then with an electric mixer, reduce the mixture to a puree with the buttermilk and chive. Add salt and pepper.

Nutrition Facts : Calories 408, Fat 12.3, SaturatedFat 7.6, Cholesterol 32.3, Sodium 172, Carbohydrate 67.5, Fiber 8.3, Sugar 5.2, Protein 9.3

MASHED POTATOES WITH CHIVES



Mashed Potatoes With Chives image

This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.

Provided by Pierre Franey

Categories     easy, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds russet potatoes
Salt to taste
1 cup milk
4 tablespoons butter
4 tablespoons chopped chives

Steps:

  • Peel the potatoes and cut them into 2-inch cubes.
  • 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.
  • Meanwhile, heat the milk until it is hot.
  • 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.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams

CHIVE MASHED POTATOES



Chive Mashed Potatoes image

Make and share this Chive Mashed Potatoes recipe from Food.com.

Provided by looneytunesfan

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 lbs russet potatoes or 2 1/2 lbs yukon gold potatoes, peeled and cut into chunks
2 tablespoons unsalted butter, room temperature
1 cup whole milk, warmed
2 tablespoons minced fresh chives
salt & pepper

Steps:

  • Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
  • Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 6

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

BUTTERMILK MASHED POTATOES WITH MIXED HERBS AND CHEDDAR



Buttermilk Mashed Potatoes With Mixed Herbs and Cheddar image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 9

2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 cup buttermilk
Freshly ground pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 cup shredded cheddar cheese

Steps:

  • Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
  • Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
  • Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish.

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