Creamy Mashed Potatoes with Chive Butter
These ultra-creamy Thanksgiving mashed potatoes achieve their cloud-like texture through a combination of warm cream, plenty of butter, and the technique of ricing the potatoes before folding in the dairy. They are finished with a swirl of chive butter that melts into golden pools on top.
Silky ultra-creamy mashed potatoes made with warm cream and finished with a gorgeous melted chive butter.
Nutrition per serving
Ingredients
Base
Fat
Dairy
Herb
Seasoning
Instructions
Boil the Potatoes
Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold salted water by at least 2 inches. Bring to a boil over high heat then reduce to a steady simmer. Cook for 18 to 22 minutes until the potatoes are completely tender when pierced with a fork and nearly falling apart.
Drain and Dry the Potatoes
Drain the cooked potatoes in a colander then return them to the hot empty pot over low heat. Shake the pot gently for 1 to 2 minutes to allow residual steam to evaporate from the potatoes. This drying step is essential for ensuring the mashed potatoes absorb maximum butter and cream.
Mash and Add Dairy
Pass the hot dried potatoes through a potato ricer or food mill back into the pot for the smoothest possible texture. Alternatively mash with a potato masher for a slightly more rustic result. Add 4 tablespoons of the butter along with all the warm heavy cream and fold gently until fully incorporated. Season with kosher salt and white pepper.
Make Chive Butter and Serve
In a small bowl mix the remaining 2 tablespoons of softened butter with the chopped fresh chives until combined. Transfer the mashed potatoes to a warmed serving bowl, create a well in the center, and place the chive butter in the well so it melts into the potatoes as you serve. Season with additional salt to taste.
Substitutions
Common mistakes
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