Butetrmilk Chive Mashed Potatoes Recipes

BUTTERMILK AND CHIVE MASHED POTATOES

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.

CAP CITY DINER'S BUTTERMILK-CHIVE MASHED POTATOES

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.

BUTTERMILK AND CHIVE MASHED POTATOES

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.

CHIVE AND BUTTERMILK MASHED POTATOES

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 MASHED POTATOES WITH CHIVES RECIPE - (4.8/5)

Steps:

• Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes. Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot. Make Ahead Tips If you need to keep the potatoes warm before serving, create a makeshift double-boiler: Transfer the potatoes to a large stainlesssteel bowl, cover tightly with plastic wrap, and place the bowl over a pan of simmering water. The potatoes can be held for about an hour this way-just be sure that the bottom of the bowl sits above the surface of the water and that the water doesn't simmer away.