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.
FOODCHANNEL EDITOR
For many Americans, Thanksgiving would not be complete without a bowl of steaming mashed potatoes on the table. Families often have their own special version of this holiday side dish, which takes well to creative variations. In our recipe, Yukon Gold potatoes, which are prized for their naturally rich, buttery flavor, are paired with cheddar cheese to give the dish a robust flavor and warm golden hue. Fresh chives add a colorful finishing touch. Recipe courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | October 20, 2011 1:09 pm
Yield 10
Number Of Ingredients 8
Steps:
- 1 Put the potatoes in a large stockpot, add water to cover by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook until the potatoes are tender when pierced, 20 to 30 minutes. Drain well in a colander and let stand for 5 minutes. Set a potato ricer over a large bowl and pass the potatoes through in batches. 2 Preheat an oven to 450°F. Butter a 2-quart baking dish. 3 In a small saucepan over medium heat, warm the half-and-half and butter until the butter melts and small bubbles appear along the edges of the pan. Remove from the heat. 4 Add the half-and-half mixture to the potatoes and stir until just combined. Add 1 cup of the cheese and 3 tablespoons of the chives and stir until just combined. Season with salt and pepper. Spoon the potatoes into the prepared baking dish and spread evenly. Sprinkle with the remaining 1 cup cheese. 5 Bake until the cheese is melted and lightly browned, 10 to 15 minutes. Let stand for 10 minutes, then sprinkle with the remaining 1 tablespoon chives. Serve immediately. 6 TIP: Peel and quarter the potatoes 1 day in advance; place them in a bowl, add cold water to cover and refrigerate. If desired, cook and mash the potatoes up to 2 hours before serving, but do not add the cheese and chives. Cover the potatoes tightly with plastic wrap and keep warm in a bain-marie (hot water bath). Just before serving, fold in the cheese and chives and bake as directed.
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
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 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
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
SOUR CREAM AND CHIVE MASHED POTATOES
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
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
IRISH CHEDDAR AND CHIVE SMASHED POTATOES
From Wild Oats Natural Marketplace. Looks irresistible and had to post for safekeeping. Note: Since posting this, I have made this several times due to popular demand. It was the star of my Thanksgiving feast.
Provided by JackieOhNo
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into 2 inch chunks. Place in saucepan, cover with water and stir in 2 teaspoon salt. Bring to a boil over high heat, turn down to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
- Drain potatoes, return to saucepan. Mash potatoes by hand to a coarse texture. Turn heat to low, stir milk and butter. Fold in cheese and chives and add salt and pepper to taste.
Nutrition Facts : Calories 310.7, Fat 13.5, SaturatedFat 8.4, Cholesterol 39.3, Sodium 1309.2, Carbohydrate 37.9, Fiber 3.9, Sugar 2.4, Protein 10.1
MASHED POTATOES WITH CHEDDAR AND CHIVES
Make and share this Mashed Potatoes With Cheddar and Chives recipe from Food.com.
Provided by Queen Dana
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a large pot cover the potatoes with water adding the bouillon cube and boil until tender when poked with fork. Drain water from potatoes and put them in a large mixing bowl.
- Beat into the potatoes all of the ingredients, except those that are listed as toppings, until everything is well beaten and the potatoes are creamy with no lumps. Spread the potatoes in a heat proof serving dish and top evenly with the bacon and cheese. Place the serving dish with potatoes into the oven for about 5 minutes or until cheese is melted. Pull from the oven and serve warm.
Nutrition Facts : Calories 607.6, Fat 35, SaturatedFat 18.9, Cholesterol 84.4, Sodium 1379.3, Carbohydrate 57.5, Fiber 6.9, Sugar 2.7, Protein 17.8
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