Mashed Potatoes with Smoked Paprika and Chives
- Level: Easy
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 469
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 96
- Sodium
- 656
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 45 min
Ingredients
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
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.