Creamy Mashed Potatoes
 With Scallion-Chive Butter

mashed-potatoes-scallion-chive-butter
Photo by David Meredith
Rating
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 19 g
    • Sat Fat 12 g
    • Cholesterol 55 mg
    • Sodium 580 mg
    • Protein 5 g
    • Carbohydrate 38 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 85 mg

Cover the potatoes and garlic with salted water in a large saucepan and bring to a boil. Simmer until tender, about 15 minutes. Drain; return the potatoes and garlic to the hot saucepan.

Meanwhile, in a small saucepan, bring the milk and cream to a simmer. Add 2 tablespoons of the butter. Pour the hot milk mixture over the potatoes and garlic. Season with 2 teaspoons salt and mash with a potato masher until smooth. Transfer the mashed potatoes to a 2-quart ovenproof baking dish. Cool to room temperature, then press the surface with a piece of plastic wrap. Refrigerate, covered, until ready to use.

Heat oven to 425° F. Let the potatoes stand at room temperature for 30 minutes. Remove plastic wrap and bake, 
 covered, until warmed through, about 30 minutes.

Ingredients

  1. Check 3 pounds russet potatoes, peeled 
 and cut into 2-inch pieces
  2. Check 7 cloves garlic, peeled
  3. Check cups whole milk
  4. Check ½ cup heavy cream
  5. Check 1 stick unsalted butter
  6. Check Kosher salt and black pepper
  7. Check 2 tablespoons chopped scallions
  8. Check 2 tablespoons chopped chives

Directions

  1. Cover the potatoes and garlic with salted water in a large saucepan and bring to a boil. Simmer until tender, about 15 minutes. Drain; return the potatoes and garlic to the hot saucepan.
  2. Meanwhile, in a small saucepan, bring the milk and cream to a simmer. Add 2 tablespoons of the butter. Pour the hot milk mixture over the potatoes and garlic. Season with 2 teaspoons salt and mash with a potato masher until smooth. Transfer the mashed potatoes to a 2-quart ovenproof baking dish. Cool to room temperature, then press the surface with a piece of plastic wrap. Refrigerate, covered, until ready to use.
  3. Heat oven to 425° F. Let the potatoes stand at room temperature for 30 minutes. Remove plastic wrap and bake, 
 covered, until warmed through, about 30 minutes.
  4. Meanwhile, melt the remaining 6 tablespoons of butter. Combine with the scallions, chives, and ¼ teaspoon each salt and pepper. Drizzle the herb butter over the potatoes.