Snips of chives add both color and flavor to creamy mashed potatoes. You can use fresh chives from your IHARVEST in this recipe.
Prep Time: approx. 15 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 45 Minutes. Makes 8 servings.
5 pounds Yukon gold potatoes
1 cup heavy cream
1/4 cup unsalted butter
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 Tbs. chopped fresh chives
Peel the potatoes and cut into large chunks. Place the potatoes in a large pan and fill with enough cold water to cover the potatoes completely. Bring the water to a boil over high heat. Cook for 20-30 minutes or until the potatoes are tender. Drain well and place in a large bowl.
While the potatoes are cooking, heat the heavy cream, butter, and garlic in a saucepan over medium heat. Do not let the cream boil. Keep warm.
Mash the potatoes with a potato masher. Stir in the warm cream a little at a time until the desired consistency is reached.
Season the potatoes with salt and pepper as desired. Gently stir in the chives and serve the potatoes hot.