Mascarpone Chive Mashed Potatoes Recipes

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.

GARLIC-AND-CHIVE MASHED POTATOES

Steps:

• Bring milk and garlic to a boil in a small saucepan; remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. Bring to a boil. Cook until tender, 10 to 12 minutes. Drain, and pass through a ricer or a food mill. Return to pot.
• Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt; season with pepper. Garnish with chives. Serve warm.

CHIVE AND PARSLEY MASHED POTATOES

Steps:

• Make oil:
• Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
• Prepare potatoes:
• Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
• Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
• If desired, serve potatoes drizzled with some of remaining oil.

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.

MASCARPONE MASHED POTATOES

Steps:

• Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
• Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
• Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
• Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

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.

CHIVE AND GARLIC MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain. Melt butter in same pot over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Return potatoes to pot. Add chives. Mash potatoes coarsely. Season to taste with salt and pepper.

MASCARPONE AND CHIVES MASHED AND BAKED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
• Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
• Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
• When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.

MASHED POTATOES WITH MASCARPONE

Steps:

• Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.
• Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.

CREAMY CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water to 2 inches above potatoes. Season water generously with salt and bring potatoes to a boil to cook for 40 minutes, until very tender.
• Drain potatoes and return to pot. Mash potatoes with warm milk until smooth. Fold in mascarpone and chives. Season with 1 teaspoon salt.

CHIVE SMASHED POTATOES

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.

GARLIC-CHIVE MASHED POTATOES

Steps:

• Place the potatoes, garlic and paprika in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. Drain. , In a large bowl, beat the potatoes and garlic. Add sour cream, broth, chives, salt and pepper; beat until smooth.