Mashed Potatoes with Chives
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.
Recipe by Cooking Light August 2005
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.
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
Read MoreThese were pretty good. I used 1% milk and they came out fine. I do recommend adding the milk mixture slowly to the potatoes so that they do not come out with too much liquid in them.
Read MoreAWESOME! Never made fresh mashed potatoes before. But this recipe was so easy and perfect. I didn't want to clean extra dishes so i just added my milk and butter in the same pot with my already mashed potatoes. Don't hesitate to add a little more black pepper.
Read MoreI have not made this yet but it looks really good, has anyone made it wi/ 2% milk or skim?
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