BLUE CHEESE MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
- Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
MASHED POTATOES WITH CHIVES
This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 2-inch cubes.
- Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
- Meanwhile, heat the milk until it is hot.
- Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams
SOUR CREAM AND CHIVE MASHED POTATOES
Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g
CHEDDAR AND CHIVE MASHED POTATOES
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
BLUE CHEESE AND CHIVE MASHED POTATOES
Make and share this Blue Cheese and Chive Mashed Potatoes recipe from Food.com.
Provided by Punky Julster
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and cut into chunks.
- Cook in boiling water for 15 to 20 minutes or until tender when pierced with a fork; drain well.
- Mash with a potato masher or mixer until smooth and stir in remaining ingredients.
- Return to stove and cook for a few minutes more until very hot.
Nutrition Facts : Calories 337.3, Fat 16.6, SaturatedFat 10.5, Cholesterol 43.2, Sodium 330.9, Carbohydrate 40.3, Fiber 5.1, Sugar 1.9, Protein 8.4
HOMEMADE POTATO CHIPS WITH BLEU CHEESE AND CHIVES
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and slice them into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices in several changes of water until the water runs clear. Drain them and pat them dry.
- Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 325 degrees F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until they are a golden brown, about 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices.
- Heat the oven to 450 degrees F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives.
CHIVE MASHED POTATOES
Make and share this Chive Mashed Potatoes recipe from Food.com.
Provided by looneytunesfan
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
- Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.
BLUE CHEESE & CHIVE POTATO POPPERS #SP5
Official Contest Entry Simply Potatoes 5Fix. A fun new twist on jalapeño poppers using sour cream & chive mashed potatoes, blue cheese, and wrapping them with bacon! Dipping them in the sriracha chili sauce is the kicker that takes them over the top!
Provided by Wildflour
Categories Potato
Time 20m
Yield 16 poppers, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- In small bowl, gently stir blue cheese crumbles into mashed potatoes. Fill each pepper half with potato mixture.
- Wrap each with a slice of cooked bacon and place onto a parchment paper-lined baking sheet.
- Pop into oven and bake for 5-8 minutes until bacon crisps. Watch so that the filling doesn't ooze out.
- Remove to appetizers plates and serve with sriracha sauce for dipping.
- *My recipe title has less than 64 characters, but for some reason it cut off the required hashtag #SP5.
Nutrition Facts : Calories 214.2, Fat 19.4, SaturatedFat 8, Cholesterol 34.4, Sodium 502.8, Carbohydrate 2.4, Fiber 0.8, Sugar 1.2, Protein 7.6
CREAM CHEESE AND CHIVE MASHED POTATOES (LOW-FAT)
Make and share this Cream Cheese and Chive Mashed Potatoes (Low-Fat) recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan over high heat, boil potatoes in 2 inches of water about 12 minutes, or until tender; drain thoroughly.
- Shake potatoes in pan 1 to 2 minutes over low heat to dry thoroughly.
- Mash potatoes with electric mixer or potatoe masher. (Do not overbeat).
- Mix in cheese until melted.
- Mix in milk and chives.
- Season with salt and pepper.
- Stir gently over low heat just until heated through.
Nutrition Facts : Calories 247.2, Fat 7.1, SaturatedFat 4, Cholesterol 22.6, Sodium 117.3, Carbohydrate 39.4, Fiber 4.8, Sugar 3.7, Protein 7.7
CHIVE SMASHED POTATOES
No need to peel the potatoes-in fact, this is the only way we make mashed potatoes anymore. They're chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 428mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
MASHED POTATO, CHEESE, AND CHIVE GRATIN
Categories Cheese Potato Side Bake Christmas Easter Thanksgiving Kid-Friendly Casserole/Gratin Cream Cheese Spring Winter Chive Party Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot. Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
- Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.
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MASHED POTATOES WITH BLUE CHEESE AND CHIVES - THE …
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Category Side DishTotal Time 30 mins
- Wash peel and cut your potatoes to inch and a half pieces. Place them in a pot filled with cold water and bring to a boil. Add salt to the water and boil until the potatoes are fork tender. Drain the potatoes and bring them back to the pot.
- Add the milk, butter and the crumbled blue cheese in a saucepan. Heat it to medium low and stir until the butter is melted.
- Add the mixture to the potatoes and mash until smooth. Season with salt and paper to taste, add the chopped parsley and stir to combine. Serve warm.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #eggs-dairy #potatoes #vegetables #easy #cheese #dietary #low-sodium #low-in-something
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