Recipe courtesy of Tyler Florence
Chive and Garlic Mashed Potatoes
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 546
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 10 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 75 mg
- Sodium
- 1130 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 546
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 10 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 75 mg
- Sodium
- 1130 mg
Ingredients
Directions
- Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
