Chive Mashed Potato Casserole Recipes

MASHED POTATOES WITH 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.

IRISH POTATO AND CHIVE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a large pot of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• Combine hot potatoes, cream cheese, sour cream, butter, and salt together in a large bowl. Mash until creamy.
• Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
• Bake in preheated oven until bubbling, about 30 minutes.

EASY POTATO CASSEROLE WITH CREAM CHEESE AND CHIVES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Cook potatoes in a saucepan with 1 teaspoon salt in boiling water to cover for 15 minutes or until tender; and drain.
• Place cooked potatoes in a shallow, lightly buttered 2-quart casserole dish .
• In a medium saucepan, heat the milk and cream cheese, stirring until the cheese has melted.
• Add the chives, salt, pepper, and dried onion.
• Pour over potatoes.
• Bake in the preheated oven for 30 minutes.
• Sprinkle with paprika and more chives, if desired.
• Serve and enjoy.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.

CHIVE AND GARLIC MASHED POTATOES

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.

MASHED POTATO, CHEESE, AND CHIVE GRATIN

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.

MASHED POTATO CASSEROLE

Steps:

• Lightly grease a 9-inch-by-13-inch baking pan.
• In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
• Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
• In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
• Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

CHEDDAR AND CHIVE MASHED POTATOES

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.

CHIVE MASHED POTATOES

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.

SOUR CREAM AND CHIVE MASHED POTATOES

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.

(CHIVE) GOAT CHEESE MASHED POTATOES

Steps:

• Peel potatoes and cut in half crosswise.
• In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes.
• Drain and return to pot; dry over low heat, shaking pan, about 1 minute.
• Press through ricer - you could mash but it will not be as smooth or creamy.
• Optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes.
• Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth.
• Add chives if using.
• Put into a casserole dish or 13x9 baking dish.
• If making ahead - up to 2 days - cool and refrigerate.
• Cover and bake at 400F for 30 minutes, or microwave on high for 10-12 minutes. If cold add 10 minutes to baking time in the oven.

CREAMY CHIVE MASHED POTATOES

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.

CHIVE & ONION MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender; drain.
• Mash potatoes, gradually stirring in milk, cream cheese spread and dressing until light and fluffy.