Best Mashed Potatoes With Smoked Paprika And Chives Recipes

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MASCARPONE AND CHIVES MASHED AND BAKED POTATOES



Mascarpone and Chives Mashed and Baked Potatoes image

This recipe comes from another Kindergarten teacher in my school. These are out of this world delicious and great with steaks or a prime rib dinner. If you need to, you can substitute cream cheese for the mascarpone.

Provided by Adria82

Categories     Mashed Potatoes

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs potatoes, peeled and quartered
8 ounces mascarpone cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup chives or 1 cup scallion, finely minced
1 cup parmesan cheese
1 teaspoon paprika
salt and freshly ground pepper

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
  • Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
  • Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
  • When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.

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

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