Buttermilk Chive Asiago Mashed Potato Gratin 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.

BUTTERMILK POTATOES AU GRATIN

Steps:

• Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
• Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce.
• In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
• Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.

MASHED POTATO, CHEESE AND CHIVE GRATIN

Steps:

• Butter a 6 to 8-cup ovenproof dish.
• Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
• Drain potatoes; return to same pot.
• Add cream cheese and mash well.
• Mix in sour cream and milk, then chives.
• Season potatoes with salt and pepper.
• Spoon potatoes into prepared dish; dot with chilled butter.
• (Can be made 2 hours ahead; let stand at room temperature.).
• Preheat oven to 375°F
• Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

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 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.

ASIAGO POTATOES

Steps:

• Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
• Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
• Drain garlic, reserving oil for another use, then mash to a paste.
• Preheat oven to 350°F with rack in middle.
• Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
• Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
• Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.