CHIVE AND BUTTERMILK MASHED POTATOES
From Eating Well. To make ahead, transfer mashed potatoes to a slow cooker set on "warm".
Provided by Mikekey *
Categories Vegetables
Time 35m
Number Of Ingredients 5
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Collins Ikechukwu Onukwugha
[email protected]These mashed potatoes are the perfect comfort food. I love eating them on a cold winter night.
Kwandzile Gama
[email protected]I'm a busy mom, so I appreciate that this recipe is so quick and easy to make.
Faith Janik
[email protected]I made these mashed potatoes in my slow cooker. They turned out perfectly!
Bashir Ahmad
[email protected]I'm a vegan, so I used almond milk instead of buttermilk. The mashed potatoes were still delicious!
Dipson Magar
[email protected]I'm allergic to chives, so I substituted green onions. The mashed potatoes still turned out great!
Amanya Godwin
[email protected]These mashed potatoes were a bit too salty for my taste. I think I'll use less salt next time.
Atif Wattoo
[email protected]I'm not sure what I did wrong, but my mashed potatoes turned out gluey. I think I overcooked them.
papaGhurka
[email protected]These mashed potatoes were a bit too runny for my taste. I think I'll mash them more next time.
tbarsGFSH
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning.
Winter Noorm
[email protected]These mashed potatoes were a bit too tangy for my taste. I think I'll use less buttermilk next time.
DIPRO BARUA
[email protected]I'm not a big fan of chives, but I really enjoyed these mashed potatoes. The buttermilk mellowed out the flavor of the chives and made them more palatable.
Sweet Kamina
[email protected]These mashed potatoes are the best I've ever had. They're so light and fluffy, and the buttermilk gives them a tangy flavor that I love.
Tsabeeh Ahmed
[email protected]I made these mashed potatoes for Thanksgiving dinner and they were a huge success. They were so creamy and flavorful, and the chives added a nice pop of color.
Amar Shrestha
[email protected]This recipe is a keeper! It's so easy to make and the results are always delicious. I love that I can use fresh chives from my garden.
Ramsey Tidyman
[email protected]I've never been a fan of mashed potatoes, but these ones were surprisingly good. The chives and buttermilk added a nice tang that really brightened up the dish.
Zaka Ullah
[email protected]These mashed potatoes were a hit at my last dinner party! Everyone raved about how creamy and flavorful they were. I'll definitely be making them again.