Mashed Red Potatoes With Basil And Chive Recipes

MASHED POTATOES WITH 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.

GARLIC BASIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• Place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. Mix well with an electric mixer on medium speed. Season to taste with salt and pepper.

MASHED RED POTATOES WITH BASIL AND CHIVE

Steps:

• Place potatoes in a medium saucepan; add enough cold water to cover by 2 inches. Season with salt. Bring water to a boil over medium-high heat; cook until potatoes are fork-tender, about 25 minutes.
• Drain potatoes; return to pan. Add cream and butter; mash coarsely using a masher. Stir in chives and basil until evenly distributed. Season with salt and pepper.

CHIVE AND GARLIC MASHED POTATOES

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.

MASHED RED POTATOES WITH CHIVES

Steps:

• 1. To make the red potatoes, slowly cook the potatoes in water until soft but not mushy, about 15 minutes. Then drain off water and stir in butter, chives, salt and pepper. Serve hot. For mashed potatoes, measure 3 cups and refrigerate overnight if desired.
• 2. Using leftover red potatoes, slowly stir them with the chicken broth over medium heat in a saucepan until hot. Mash with a potato masher until smooth.
• 3. Remove from heat, stir in sour cream and a little salt and pepper to taste. Sprinkle with extra chives if desired.

MASHED POTATOES WITH GARLIC, BASIL AND CHIVES

Steps:

• Peel potatoes and chop into 2-inch pieces.
• Peel garlic cloves, and halve them if they are very large.
• Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
• Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
• Place potatoes in a bowl, and add butter.
• Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
• Season the potatoes with salt and pepper.
• Serve.

GARLIC & CHIVE MASHED RED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Drain; mash potatoes with sour cream and milk. Stir in the chives, garlic, salt and pepper.

MASHED RED POTATOES

Steps:

• In a large pot add 2 quarts (8 cups) of water and 1 teaspoon salt, bring to a boil.
• Cut potatoes into quarters and add to a colander. Rinse under cool water to remove the starches. The water should run clear, about two to three times. Drain and add to the boiling water.
• Cook potatoes until fork-tender, about 15 minutes.
• Drain using a colander and then rinse with hot water to remove any residual potato starches, 30 seconds.
• Add well-drained potatoes back to the pot and use a potato masher to lightly break them down until smooth.
• Add butter and gently fold in.
• Microwave half-and-half for 45 seconds until warmed, about 120ºF (49ºC).
• Whisk together half-and-half and ½ teaspoon salt.
• Gradually fold into potatoes in three additions, until the half-and-half is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally.
• Taste and season with salt and pepper as desired.
• Garnish with black pepper and chives.

CHIVE RED POTATOES

Steps:

• Peel a narrow strip around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Combine the butter, chives, salt and garlic powder in a small bowl. Drain potatoes; drizzle with butter mixture and toss gently to coat.

MASHED POTATOES WITH LEMON AND CHIVES

Steps:

• Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel, then chives. Set aside.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash. Add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.

BASIL CHIVE RED POTATO MASH

Steps:

• Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
• Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.
• Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.