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Garlic and Chive Mashed Potatoes

Garlic and Chive Mashed Potatoes

I wanted to serve some sort of potato dish to go with the Balsamic and Dijon Marinated Flank Steak and the Balsamic Roasted Tomatoes with Fresh Basil. I decided to try something a little different with these mashed potatoes. Instead of roasting garlic, I sautéed garlic in butter before adding the milk. I warmed the butter/garlic/milk mixture then added it to the cooked Yukon gold potatoes. I seasoned them with sea salt and freshly cracked pepper then added some fresh chives before mashing them. They turned out flavorful, fluffy, and so delicious. I loved the flavor the sautéed garlic and fresh chives gave to these creamy mashed  potatoes. We all liked them and they paired perfectly with the rest of the meal.

Garlic and Chive Mashed Potatoes

Peel and cut the potatoes into like sized pieces. Place them, along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately.  Enjoy.

Garlic and Chive Mashed Potatoes

 

Garlic and Chive Mashed Potatoes

Garlic and Chive Mashed Potatoes

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 +

Ingredients

  • 4 Yukon gold potatoes peeled and cut into like sized chunks
  • 1-2 tbsp butter
  • 2 cloves of garlic
  • ¼ cup of milk
  • Sea salt and freshly cracked pepper to taste
  • Fresh chives to taste

Instructions

  • Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.
  • Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.
  • Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.
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18 Comments

  1. Mashed taters are a favorite comfort food around here. Last night while at the market, I bought a dinner pack of fried chicken with mashed potatoes and gravy, and I have to say, they weren’t half bad!!!
    xo Kris

  2. Beef and mashed potatoes, you just can’t beat that! Or this and some leftover meatloaf on some sour dough toast at 3 in the morning while the whole house is asleep. Can you tell it’s 10pm and I’m hungry?