Best Chive And Garlic Mashed Potatoes Recipes

Chive and Garlic Mashed Potatoes image

Provided by Tyler Florence

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Steps:

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

Garlic-and-Chive Mashed Potatoes image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

1 1/3 cups skim milk
2 garlic cloves, smashed
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
3 tablespoons unsalted butter
1/4 cup 2 percent Greek yogurt
1 tablespoon chopped fresh chives
Coarse salt and freshly ground pepper
Garnish: 2 teaspoons chopped fresh chives

Steps:

Bring milk and garlic to a boil in a small saucepan; remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. Bring to a boil. Cook until tender, 10 to 12 minutes. Drain, and pass through a ricer or a food mill. Return to pot.
Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt; season with pepper. Garnish with chives. Serve warm.

Nutrition Facts : Calories 198 g, Cholesterol 13 g, Fat 4 g, Fiber 2 g, Protein 6 g, Sodium 174 g

Chive and Garlic Mashed Potatoes image

Provided by Joy Ackerman

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds unpeeled red-skinned potatoes, rinsed, cut into 1- to 1 1/2-inch pieces
10 tablespoons (1 1/4 sticks) butter
3 garlic cloves, minced
3/4 cup chopped chives (about 3 bunches)

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain. Melt butter in same pot over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Return potatoes to pot. Add chives. Mash potatoes coarsely. Season to taste with salt and pepper.