Mashed Potatoes with Smoked Paprika and Chives

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 45 min
  • Yield: 12 to 15 servings
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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


  1. 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.
  2. 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.
  3. Combine the milk and heavy cream in a small saucepan and bring to a simmer over low heat.
  4. 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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