They are life altering.
These potatoes are creamy, smooth and full of delicious subtle chivy flavor. Plus they contain two of Julia Child's favorite things: Butter & Heavy Cream. Amen.
Usually when I make mashed potatoes, I use just one type of potato (golden), butter, splash of milk and mayonnaise. Yes, that's right. I use mayonnaise. It's a family thing. Add a little squirt of mayo for some extra creaminess and flavor.
To shake things up, Dusty and I decided to make mashed potatoes differently for Turkey Day this year since it was just the two of us. One of things we did differently was that we used a combination of russet and golden potatoes. It made them fluffy, but not too starchy. Plus no mayo. These potatoes didn't need the mayo. They were creamy all on their own!
From now on I'm only making my mashed potatoes this way.
Creamy Chive Mashed Potatoes
-1-1/2 lbs Russet Potatoes-peeled and quartered
-2-1/2 lbs Golden Potatoes-peeled and quartered
-1 Bay Leaf
-3 tbsp Salted Butter
-2 cups Heavy Cream
-2 tbsp dried Chives
-Salt & Pepper
Place the potatoes in a large pot with cold water (enough to cover potatoes), 1 tbsp salt and 1 bay leaf. Bring the potatoes to a boil over high heat and boil until fork tender, about 10-15 minutes. Drain the potatoes, remove the bay leaf and return them to the pot to dry the excess moisture out of the potatoes. Remove the bay leaf.
While the potatoes are boiling, heat the heavy cream and butter in a saucepan. Set aside.
Place the potatoes in a large bowl and whip them with an electric hand mixer until almost smooth. At least until all the big chunks of potato are broken down. Slowly pour in the heavy cream and butter to the bowl of potatoes and continue to beat with the electric mixer until completely smooth, about 5 minutes. Add salt and pepper to taste, stir to incorporate.
Finish by adding in the dried chives and stir to combine until evenly distributed throughout the mashed potatoes.
Recipe Adapted and Inspired from: Tyler Florence Food Network