These were pretty good. Not amazing, but good. The yukon potatoes do give them a creamy texture. I served alongside chicken cordon bleu and green beans. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/03/chicken-cordon-bleu-chive-mashed.html
Mashed Potatoes with Chives
Photo: Jan Smith
In class, Breslin points out the differences among potato varieties. Yukon gold potatoes lend a buttery color and flavor, and they are great for mashing.
Yield: 6 servings (serving size: 3/4 cup)
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Amount per serving
- Calories: 187
- Calories from fat: 30%
- Fat: 6.3g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.2g
- Protein: 4.3g
- Carbohydrate: 27.7g
- Fiber: 1.8g
- Cholesterol: 17mg
- Iron: 1.3mg
- Sodium: 215mg
- Calcium: 24mg
- 2 pounds Yukon gold potatoes, peeled
- 1/2 cup whole milk
- 3 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- Place potatoes in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes or until tender; drain.
- Combine whole milk and butter in a small saucepan, and cook over medium-high heat until butter melts. Remove milk mixture from heat.
- Return potatoes to pan; mash with a potato masher to desired consistency. Add milk mixture, salt, and pepper, stirring until well combined. Stir in chopped fresh chives.
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