Chive Mashed Potatoes
  • 3 or 4 (about 1-3/4 pounds) large, starchy potatoes such as Yellow Finn or Yukon Gold, peeled and quartered
  • 1 Tablespoon plus ½ teaspoon sea salt
  • 1 quart cold water
  • 2 cups half-and-half
  • ¼ cup unsalted butter
  • 1-1/2 teaspoons minced garlic
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground cayenne pepper
  • 3 Tablespoons minced fresh chives
  1. Place potatoes in a 3-quart pot. Add the 1 Tablespoon salt and water and bring to a boil. Reduce heat and simmer, covered, until potatoes are very tender and almost falling apart. Drain potatoes, return to pan, and stir until they are dried out and liquid is gone.
  2. While potatoes are cooking, bring half-and-half, butter, garlic, remaining ½ teaspoon salt, nutmeg, and cayenne pepper to a simmer in a saucepan. Mash potatoes using a ricer or hand-held masher, then slowly add the liquid mixture until potatoes are creamy, light, and fluffy. You will not use all of the liquid, but reserve what is left. If potatoes are made ahead of time and refrigerated, you may need more liquid when reheating.
  3. Adjust seasonings and stir in chives. Serve immediately. Serves 4.
Recipe by The Culinary Cellar at