Mashed Chive and Parsley Potatoes
Mashed Potatoes with Chives and Parsley are comfort food at its best. Creamy, smooth and flavorful, with a bit of color, too.
Servings: 8 to 10 servings
Calories: 253kcal
Ingredients
- 4 pounds Yukon Gold potatoes peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt plus more for seasoning
- 4 tablespoons salted butter cut into cubes
- 1 1/2 cups whole milk
- 2 tablespoons chopped fresh Italian flat leaf parsley
- 2 tablespoons chopped fresh chives
- Fresh ground pepper
Instructions
- Place potatoes in a large stockpot and cover with water by at least 1 inch. Bring to a boil, stir in around 1 teaspoon of salt. Reduce heat and simmer until potatoes are very tender when poked with a fork, around 15 to 20 minutes.
- Drain potatoes in a colander; return to pot and put over high heat, shaking pan constantly, to dry potatoes.
- Remove from heat and mash potatoes. Mash or stir in cold butter until melted.
- Heat milk in microwave (or on stove top) until very hot but not boiling. Stir hot milk into mashed potatoes. Stir in parsley and chives.
- Season to taste with salt and pepper and serve immediately.
- Can be kept warm over low heat, stirring occasionally, for 10 to 15 minutes.
Notes
Make ahead: Potatoes can be made earlier in the day, covered and refrigerated. Bring to room temperature, then rewarm in a covered casserole dish, in a 350 degree oven. (Taste; you may want to add a bit ore milk and/or butter.)
Nutrition
Calories: 253kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 367mg | Potassium: 1033mg | Fiber: 5g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 46mg | Calcium: 87mg | Iron: 2mg