easy cheddar chive mashed potatoes
What is Thanksgiving without potatoes?
A bit less thankfulish, methinks.
Mom and I switch up our menus most years for Thanksgiving, but two things remain constant: her famous stuffing (nothing will ever be better, not even my pretty fucken rad Kale Apple and Sage Croissant Stuffing) and mashed potatoes. Her formula is simple as hell: potatoes, milk, butter, garlic powder, and salt and pepper. Correct me if I’m wrong there, momsie.
Simple is swell, so we’re keeping things moving and grooving with Easy Cheddar Chive Mashed Potatoes. So easy a caveman could do it. Simple ingredients and big flavor payoff, with a nice hit of onion-y chives to boost up the palate and make your guests go oh shit these are good. Leftovers? Even better. Matter o’ factoid, I’ve got a swell little recipe in mind if you end up with a share too many potatoes remaining after next Thursday.
Preposterous thought, I know, but it could happen, and I’m here to help you out, you know?
Boil Em, Mash Em, Stick Em in Your Mouth
I cannot discuss po-ta-toes without quoting Master Samwise. It’s just requisite.
As in my other mashed potato recipe, I cook the peeled taters straight in a milk/cream mixture. I truly don’t know the science behind why the milk doesn’t scald with this method, but it doesn’t, and the process is not only way easier but also results in a divine and extra creamy spud.
You can use russets or Yukon golds here, doesn’t really matter. Peel off the skins – or not, if you like the rustic element, but be sure you wash and scrub your potatoes well if you go that route – and quarter the tatoes. Toss them in a big pot and cover with whole milk and heavy cream.
Boil the potatoes until fork tender. 10-15 minutes should do.
Now, the important part is to not dump the cream mixture down the drain. Strain it instead into a bowl or a heatproof glass measuring cup. This is the most important facet of the potatoes’ texture. I would cry me a fucking river if you accidentally throw it in the sink. Yes, this is the only instance in which crying over spilt milk is okay.
Alright, off my soapbox. Chuck some butter and a bit of the cream in with your potatoes and start mashing. Add more cream as needed to achieve a silky texture, as smooth as you wish. Once you’re there, stir in lots of cheddar cheese and chopped chives, and season with salt and pepper.
See? Easier than pie. Way easier. I chose this dish to feature specifically because of it’s compatibility with my Red Wine Braised Salmon. Leftovers? Fabulous. Love a pile with some scrambled eggs or in a Tex-Mex potato burrito bowl with black beans, guac, salsa, and a faux beef patty.
Slobbering just thinking about it, yo. Wonderful mental image, I know.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
PoTAYto, poTAHto:
Parmesan Honey Butter Sweet Potato Stacks
Crispy Cheddar Ranch Potato Stacks
Stovetop Herb Brown Butter Mashed Potatoes
easy cheddar chive mashed potatoes
Ingredients
- 4 lb Russet or Yukon gold potatoes, peeled and quartered
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 tbsp butter
- 1 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup fresh chives, chopped
Instructions
- In a large pot or Dutch oven, add the potatoes, milk, and cream. Bring to a boil and cook for 10-15 minutes, until the potatoes are fork tender.
- Strain the milk mixture from the potatoes into a bowl. Do not dump this shit out for fuck's sake it is important.
- Toss the butter in with the hot potatoes and about 1/2 cup of cream. Mash with a potato masher, adding more of the cream as needed to achieve your desired smoothness. Stir in the cheddar, chives, and a big pinch each of salt and pepper. Continue seasoning with s&p to taste. Serve warm.
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