The perfect mashed potatoes have two defining characteristics: garlic, and chives. If you ever get delicious restaurant mashed potatoes, they almost always have chives either as a garnish, or speckled throughout the dish, and it makes sense. They’re a relative of the leek (leak and potato soup, anyone?), and they add a layer of complexity to the flavor and texture of the mashed potatoes.After all, fresh herbs elevate almost any dish, both in terms of taste and impressiveness. So, if you're hosting a dinner and trying to save yourself some headache without sacrificing on presentation, dress up your weeknight mashed potatoes with some garlic and chives!
Creamy garlic and chive mashed potatoes
8
10 minutes
30 minutes
40 minutes
1 ½lbs Yukon gold or red potatoes
6 cloves garlic, peeled
4 tablespoons butter
½ cup half and half
¼ cup chives, chopped
Salt and pepper to taste
Cube the potatoes and add them to a large pot with the garlic cloves and cover with cold water.
Bring to a boil over a high heat and cook for 25-30 minutes, or until tender all the way through. Drain the potatoes and return them to the pot.
Add the butter and stir. Add the half and half, a bit at a time, and mash until creamy and the desired thickness (if the potatoes are still too thick, continue adding half and half until the desired consistency is reached). Season with salt and pepper, add the chives, stir and serve immediately.
