October 25, 2011

Mashed Potatoes with Chives

4 pounds golden potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
6 tablespoons unsalted butter, divided
2 tablespoons chopped chives  
  1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. 
  2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
  3. Drain them well and remove the bay leaf. 
  4. Meanwhile, heat the cream and 3 tablespoons of butter in a small saucepan. 
  5. Mix the potatoes with hand beater or stand mixer to desired consistency. 
  6. Add remaining butter to help with beating. 
  7. Add the hot cream and season with salt and pepper. 
  8. Mix together with a spoon and add the chives.

Chefs note: I spoon the finished potatoes into a casserole dish, spot with more butter and place into a heated oven to keep warm and to finish off with a nice crisp top.

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