BOILED POTATOES WITH CHIVES
Simple but very good. Substitute new potatoes for the red if you prefer.
Provided by TerryWilson
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place butter in a serving bowl.
- Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
- Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 36.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 14.9 mg, Sugar 2.3 g
BUTTERED NEW POTATOES WITH CHIVES
Categories Potato Side Quick & Easy Chive Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Using vegetable peeler, remove strip of peel in thin band around center of each potato. Place potatoes in large saucepan; cover with cold water. Sprinkle generously with salt and bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well. Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes. Sprinkle with chives, salt, and pepper. Transfer potatoes to bowl and serve.
CHIVE ROASTED POTATOES WITH HORSERADISH-SOUR CREAM AND CAVIAR
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon chives, salt, and pepper, and toss to coat well. Arrange the potatoes separately on the baking sheet. Roast until the potatoes are cooked through, about 35 to 40 minutes. Remove from the oven and set aside to cool.
- In a small bowl, mix the sour cream and horseradish.
- To assemble, top the roasted potatoes with a dollop of the sour cream mixture and a sprinkling of chives. Add a small amount of caviar with a plastic spoon. Serve at room temperature.
CHIVE JIVE NEW POTATOES
Categories Potato Side Low Fat Spring Chive Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine broth, potatoes and bay leaves in heavy large saucepan. Bring to boil. Reduce heat, cover partially and simmer until potatoes are tender, about 15 minutes. Using slotted spoon, transfer potatoes to large bowl. Add wine to broth and boil until reduced to 1/3 cup, about 12 minutes. Discard bay leaves. Return potatoes to pot. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Stir potatoes over medium heat until heated through, about 4 minutes. Stir in chives. Season to taste with salt and pepper. Transfer to bowl and serve.
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
CHIVE MASHED POTATOES
Make and share this Chive Mashed Potatoes recipe from Food.com.
Provided by looneytunesfan
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
- Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.
NEW POTATOES WITH LEMON & CHIVE BUTTER
Liven up your dinner party with these fresh tasting lemony new potatoes
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.
Nutrition Facts : Calories 154 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
WARM NEW POTATOES WITH CURED HAM & CHIVES
Serve this simple salad for a light lunch or starter on a spring day
Provided by Good Food team
Categories Main course, Starter
Time 25m
Number Of Ingredients 8
Steps:
- Boil or steam potatoes whole for 15 mins or until just tender. Meanwhile, mix the ingredients for the dressing with seasoning and ½ tbsp water.
- Lay the slices of ham over dinner plates. Carefully slice the warm potatoes, toss them into the dressing then spoon them on top of the ham. Add a few rocket leaves and grind over pepper.
Nutrition Facts : Calories 399 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 3.09 milligram of sodium
CHIVE SMASHED POTATOES
No need to peel the potatoes-in fact, this is the only way we make mashed potatoes anymore. They're chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 428mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
MASHED POTATOES WITH CHIVES
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
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
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
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.
NEW POTATO, RED PEPPER AND CHIVE SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Steam the potatoes until tender (about 20 minutes).
- While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack. Broil until skin is charred. Place in a paper bag a few minutes, then peel off the skin. Cut the pepper into dice.
- Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, creating an emulsion.
- When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and diced pepper and toss thoroughly. Add the chives and serve the salad at room temperature. Correct seasoning just before serving.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 34 grams, Carbohydrate 44 grams, Fat 41 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
CHIVE-TOPPED BREAKFAST POTATOES
The chives and thyme really give these breakfast potatoes a fresh flavor. They're delicious.
Provided by tiffanycoe
Time 8h45m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Don't overcook, as they will be difficult to saute. Drain. Let cool in the refrigerator for 8 hours, or overnight. Leave the skins on, as they add color and flavor.
- Cut potatoes into bite-sized pieces.
- Heat a large saute pan over high heat until very hot. Add olive oil; add potatoes when oil begins to smoke. Saute until they start to brown. Add bacon and saute until golden. Add onions and peppers and saute for 1 minute. Remove from heat. Season with salt and pepper and garnish with chives and thyme.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 19.9 g, Cholesterol 3.8 mg, Fat 15.2 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 88.9 mg, Sugar 2 g
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