Creamy Mashed Red Potatoes with Chives Recipe
This comforting recipe for Mashed Red Potatoes offers creamy, tender potatoes cooked to perfection with butter, half-and-half, and seasoned with chives and black pepper. The potatoes are boiled until fork-tender, lightly mashed for a rustic texture, and enriched with warm cream and butter for a silky finish. Perfect as a hearty side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Potatoes and Cooking
- 8 cups water
- 1 ½ teaspoon kosher salt, divided
- 2 pounds red potatoes, quartered
For Mashing and Seasoning
- 2 tablespoons unsalted butter
- ½ cup half-and-half
- Black pepper, for seasoning
- 1 tablespoon chopped chives
Instructions
- Boil the Water: In a large pot, add 8 cups of water and 1 teaspoon of kosher salt, then bring it to a boil over high heat to prepare for cooking the potatoes.
- Cook the Potatoes: Quarter the red potatoes and place them in a colander. Rinse them under cool water about two to three times until the water runs clear to remove excess starch. Drain well, then add the potatoes to the boiling salted water. Cook until the potatoes are fork-tender, approximately 15 minutes.
- Rinse the Potatoes: Drain the cooked potatoes in a colander and rinse with hot water for 30 seconds to eliminate any remaining starch for a smoother texture.
- Mash the Potatoes: Return the drained potatoes to the pot. Using a potato masher, lightly mash them until mostly smooth but with some chunks left for a rustic texture.
- Add the Butter: Add 2 tablespoons of unsalted butter to the mashed potatoes and gently fold it in until melted and well combined.
- Heat the Half-and-Half: Microwave the half-and-half for 45 seconds until warmed, roughly 120ºF (49ºC). Whisk together the warmed half-and-half with the remaining ½ teaspoon kosher salt.
- Fold in the Half-and-Half: Gradually add the seasoned half-and-half to the mashed potatoes in three additions. Fold gently, allowing the potatoes to absorb the cream before adding more. Season with additional salt and black pepper to taste.
- To Serve: If needed, gently rewarm the mashed potatoes over medium heat, stirring occasionally. Garnish with freshly chopped chives and black pepper before serving.
Notes
- Substituting Half-and-Half: Use equal parts heavy cream and whole milk as an alternative.
- For a Lighter Texture: Substitute half-and-half with whole milk or low-fat milk for less creaminess.
- Make it Dairy-Free: Replace butter with olive oil, dairy-free butter, or margarine and use non-dairy milk like cashew, almond, or oat milk; note that texture and flavor will vary.
- Storing: Cool mashed potatoes, transfer to an airtight container, and refrigerate for up to 3 days or freeze in a resealable plastic bag for about one month.
- Reheating: Warm on the stovetop over medium-low heat or microwave in 30-second intervals stirring between each until heated through. Defrost frozen potatoes overnight before reheating.
