Peel and quarter the potatoes. Add them to pot filled with cold water to cover by two inches. Add 2-3 tablespoons of salt to water. Bring potatoes to simmer over medium high heat. 25-30 minutes. Do not overcook. Pierce with fork to check doneness. Once the potatoes are ready, al-dente, not too soft. drain potatoes and add them back to the pot under low heat to evaporate as much water as possible.
Heat heavy cream in small sauce pan. Add potatoes to large metal bowl. add one stick of butter cut into small pieces. Use patio masher to break up potatoes and incorporate butter. Add warm cream 1/2 cup at a time. Add more butter and cream to a create a fluffy and creamy consistency. Add salt and pepper to taste, Once you are done, add the fresh chives and fold into the potatoes. Do not over mash or the potatoes will lose their body. You can use an emersion blender to get the smoothness you want.
Careful not to over beat or mash the potatoes or they will start to become pasty.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 145 (100%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 43.2mg||13 %|
|Sodium 15.2mg||1 %|
|Potassium 10.7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
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