Mashed Potatoes with chives

The BEST Mashed Potatoes

  • Author: Mike
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x


  • 2 large russet potatoes
  • Salt and Pepper
  • 1 cup heavy cream
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 5 garlic cloves, crushed
  • 2 green onions, chopped
  • 2 Tbsp butter, room temperature
  • 1 Tbsp fresh chives, finely chopped
  • olive oil (drizzle)


  1. Peel potatoes and cut into 1/2 inch cubes.  Place in an empty pot and just cover with cold water.  Add a healthy pinch of salt and bring to a boil.  Reduce heat to simmer and cook until potatoes are just tender enough to crush with the back of a spoon.
  2. Drain potatoes and return to empty pot.  Place pot on burner and cover with lid.  Shake pot back and forth while it cooks for 3 minutes to steam potatoes.  When finished, remove from heat and spoon into potato ricer.  Press through and into a large mixing bowl.
  3. While potatoes are cooking, add heavy cream, bay leaf, rosemary, crushed garlic cloves in a small pot along with a pinch of salt and pepper.  Bring to a boil, then reduce heat to a simmer.  Stir often with a rubber spatula, scrapping the bottom as your stir.  Cook until cream is reduced by half.
  4. Run reduced cream through a mesh strainer and into another pot.  Using the back of a spoon, press the garlic and rosemary into the strainer to get press through any extra oils.
  5. Add 1/3 of cream to bowl with potatoes and whip in with a rubber spatula.  Repeat twice more until all cream is mixed in.  Add chopped green onions and butter and continue to whip until fully mixed in.  To serve, spoon onto a plate or into a large serving dish.  Garnish with chives and a drizzle of olive oil

  • Category: Side Dish
  • Method: Boiled
  • Cuisine: American

Keywords: Holiday Sides, Potluck Recipe, Mashed Potatoes

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