Some foods should be kept simple, and classic mashed potatoes are no exception. This is my recipe for creamy, flavorful mashed potatoes that you’ll want to make again and again.
Red Mashed Potatoes with Cream and Chives
Smooth mashed potatoes with cream and chives are the perfect addition to any dish.
As I’ve said before, my love affair with potatoes knows no bounds. I particularly love a good mashed potato, though I don’t make them as often as roasted potatoes because the addition of the cream and butter is a good reminder that, even though these taste absolutely amazing, they’re not that good for me. I love these because they’re easy to make and really fill out any meal that calls for a sturdy, carby side dish. I like to leave the skins on for some added flavor. These go great with my herbed turkey meatloaf, but would also be perfect with a saucy chicken dish, roasted pork or even a sturdy fish dish. These take about 25 minutes to make, start to finish (plus you can keep them warm on a double boiler for as long as you need), so they’re definitely a go-to for me as far as last minute, simple side dishes go!
*this recipe makes enough for two people to eat a ton of mashed potatoes (my preferred way to go) or for three people to eat a normal, respectable amount of potatoes (the way I probably should go).
6 red potatoes, skin on, quartered
2 tsbp (1/4 stick) butter
1/3 cup heavy cream
½ tsp pepper
¾ tsp salt
1 tbsp chives
*Bring a large pot of salted water to a boil
Add potatoes to the boiling water and cook until fork tender, about 12 minutes.
Remove potatoes from the pot and place them in a mixing bowl with all other ingredients, except the chives (leave your water boiling if you’ll need to keep these hot over a double boiler).
Mash the potatoes (I use a hand-masher; I like these to be a bit chunky to give them that farmhouse, comfort food feel) until they’re the consistency and texture you desire.
Add the chives and stir to combine. Enjoy!