Blue Cheese And Chive Mashed Potatoes Recipes

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CHIVE AND GARLIC MASHED POTATOES



Chive and Garlic Mashed Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Steps:

  • Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

BLUE CHEESE AND CHIVE MASHED POTATOES



Blue Cheese and Chive Mashed Potatoes image

Make and share this Blue Cheese and Chive Mashed Potatoes recipe from Food.com.

Provided by Punky Julster

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs russet potatoes, peeled
1/2 cup crumbled blue cheese
1/4 cup pure butter
1/4 cup snipped fresh chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • Peel potatoes and cut into chunks.
  • Cook in boiling water for 15 to 20 minutes or until tender when pierced with a fork; drain well.
  • Mash with a potato masher or mixer until smooth and stir in remaining ingredients.
  • Return to stove and cook for a few minutes more until very hot.

Nutrition Facts : Calories 337.3, Fat 16.6, SaturatedFat 10.5, Cholesterol 43.2, Sodium 330.9, Carbohydrate 40.3, Fiber 5.1, Sugar 1.9, Protein 8.4

BLUE CHEESE MASHED POTATOES



Blue Cheese Mashed Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds Yukon golden potatoes, washed and quartered
Salt
4 tablespoons butter
3/4 cup heavy cream
4 ounces blue cheese, crumbled
Freshly ground black pepper

Steps:

  • Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
  • Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

SOUR CREAM AND CHIVE MASHED POTATOES



Sour Cream and Chive Mashed Potatoes image

Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.

Provided by Lauren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 8

Number Of Ingredients 5

2 pounds Yukon Gold potatoes, peeled and quartered
½ cup milk
½ cup sour cream
¼ cup chopped fresh chives
salt and pepper to taste

Steps:

  • Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g

MASHED POTATOES WITH CHIVES



Mashed Potatoes With Chives image

This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.

Provided by Pierre Franey

Categories     easy, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds russet potatoes
Salt to taste
1 cup milk
4 tablespoons butter
4 tablespoons chopped chives

Steps:

  • Peel the potatoes and cut them into 2-inch cubes.
  • Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
  • Meanwhile, heat the milk until it is hot.
  • Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams

CHEDDAR AND CHIVE MASHED POTATOES



Cheddar and Chive Mashed Potatoes image

My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 16 servings

Number Of Ingredients 13

5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
1 cup butter, cubed
1 cup sour cream
2 teaspoons salt
3/4 teaspoon pepper
1/2 cup heavy whipping cream
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh chives
TOPPINGS:
1 cup shredded cheddar cheese
1 can (6 ounces) french-fried onions

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

CREAMY CHIVE MASHED POTATOES



Creamy Chive Mashed Potatoes image

Buttermilk and cream cheese lend rich flavor-rather like sour cream-to these wonderful whipped potatoes. -Bonnie Thompson, Rathdrum, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 7

5 medium potatoes, peeled
1-1/2 teaspoons salt, divided
4 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons minced fresh chives
1/4 teaspoon pepper
1/4 to 1/2 cup buttermilk

Steps:

  • Place potatoes in a large saucepan and cover with water; add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, In a large bowl, mash the potatoes with the cream cheese, butter, chives, pepper and remaining salt; gradually beat in enough buttermilk to achieve desired consistency.

Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 838mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

CROCK POT GARLIC BLUE CHEESE MASHED POTATOES



Crock Pot Garlic Blue Cheese Mashed Potatoes image

Not for wimps! If you can't taste the garlic, it ain't garlic mashed. The Blue cheese softens the bite, though. Using the crock pot means being able to spend time doing other things than cooking.

Provided by Ohmikeghod

Categories     Potato

Time 8h20m

Yield 2 serving(s)

Number Of Ingredients 8

6 large garlic cloves
2 slices medium onions
2 tablespoons margarine
5 yukon gold potatoes
1/2 cup water
1 cup milk
2 ounces dried chives
1/2 cup blue cheese, crumbles

Steps:

  • Peel and mince the garlic, chop the onion slices fine. Place into a saute pan along with the butter.
  • Saute over medium heat until the mixture is softened.
  • While the onion and garlic are cooking, dice the potatoes.
  • Place the potatoes into the crock pot along with the water.
  • Put the softened garlic/onion mixture over the potatoes in the crock pot. Stir once.
  • Cook on low for 8 hours, or high for 4 hours.
  • Add the milk and mash the potatoes in the crock pot.
  • As a final step, mix in the blue cheese and chives.
  • Enjoy!

Nutrition Facts : Calories 705, Fat 26.9, SaturatedFat 11.7, Cholesterol 42.4, Sodium 701.3, Carbohydrate 98.3, Fiber 14.1, Sugar 3.8, Protein 24.6

MASHED POTATO, CHEESE, AND CHIVE GRATIN



Mashed Potato, Cheese, and Chive Gratin image

Categories     Cheese     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Kid-Friendly     Casserole/Gratin     Cream Cheese     Spring     Winter     Chive     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 6

3 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
1 8-ounce package cream cheese, room temperature
1/2 cup sour cream
1/2 cup whole milk
3/4 cup chopped fresh chives (about 3 bunches)
1 tablespoon chilled butter, cut into small pieces

Steps:

  • Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot. Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
  • Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

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Total Time 30 mins
  • Wash peel and cut your potatoes to inch and a half pieces. Place them in a pot filled with cold water and bring to a boil. Add salt to the water and boil until the potatoes are fork tender. Drain the potatoes and bring them back to the pot.
  • Add the milk, butter and the crumbled blue cheese in a saucepan. Heat it to medium low and stir until the butter is melted.
  • Add the mixture to the potatoes and mash until smooth. Season with salt and paper to taste, add the chopped parsley and stir to combine. Serve warm.


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