Mashed Potatoes with Smoked Paprika and Chives

Total Time:
1 hr 30 min
15 min
30 min
45 min

12 to 15 servings

  • Smoked Paprika Butter:
  • 1 pound butter, slightly softened
  • 2 tablespoons smoked paprika
  • Kosher salt and freshly ground black pepper
  • Mashed Potatoes:
  • 6 pounds Yukon gold potatoes, peeled and cut into large dice
  • Kosher salt
  • 2 cups milk
  • 1 cup heavy cream
  • Small bunch chives, thinly sliced
  • Freshly ground black pepper
  • 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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    This recipe is featured in:

    Thanksgiving Entertaining