Recipe courtesy of Bobby Flay
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Mashed Potatoes with Smoked Paprika and Chives
Total:
1 hr 30 min
Active:
15 min
Yield:
12 to 15 servings
Level:
Easy
Total:
1 hr 30 min
Active:
15 min
Yield:
12 to 15 servings
Level:
Easy

Ingredients

Smoked Paprika Butter:
Mashed Potatoes:

Directions

For the smoked paprika butter: Combine the butter, paprika, salt and pepper in a bowl. Roll into a log, wrap in waxed paper or parchment and refrigerate until very cold.

For the mashed potatoes: Put the potatoes in a large pot, cover by 2 inches with cold water and add 2 tablespoons kosher salt. Bring to a boil and cook until fork-tender, about 35 minutes. Drain the potatoes, run through a food mill set over a large bowl and rice until very fine.

Combine the milk and heavy cream in a small saucepan and bring to a simmer over low heat.

Put the potatoes back in the pot, place the pot back over low heat and, using a wooden spatula, stir the potatoes to dry them out. Begin adding the cold paprika butter little by little, vigorously stirring with a wooden spoon until the butter is incorporated. (Adding the cold butter slowly will create an emulsion.) Slowly stir in the warm milk mixture bit by bit, and then switch to a whisk and whisk until light and fluffy. Fold in the chives and season with salt and pepper.

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