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Garlic & Chives Mashed Potatoes

Garlic & Chives Mashed Potatoes recipe by SeasonWithSpice.com

An oldie but goodie, mashed potatoes need no introduction.  It is one of those down-to-earth yet quintessential side dishes on the holiday table.

garlic cloves for mashed potatoes
fresh chives for mashed potatoes recipe

It was after eating the Garlic & Chives Mashed Potatoes at our favorite British pie shop in Singapore, that I would always make my mashed potatoes with that winning combination.

freshly ground nutmeg for mashed potatoes recipe

Garlic & Chives Mashed Potatoes should be flavorful, but mellow.  Take the edge off the crushed garlic cloves by cooking them first in milk (or half & half).  And sprinkle in a touch of nutmeg to add depth and sweetness to the creamy dish.

Garlic Chives Mashed Potatoes recipe by SeasonWithSpice.com

Once the potatoes are cooked, you can mash them silky smooth or leave the potatoes slightly chunky for added texture.  Then before you serve the dish, garnish with some extra chives for a fresh look and taste. 

Creamy, fluffy, garlicky and savory, this Garlic & Chives Mashed Potatoes dish will make a wonderful addition to your holiday meal this year.

Chives and Garlic Mashed Potatoes by SeasonWithSpice.com

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Garlic & Chives Mashed Potatoes recipe by Season with Spice 
Makes 5-6 servings

Ingredients: 
2 lb Yukon Gold potatoes – peeled and quartered
Salt to season
1 1/4 cup half & half or whole milk
2 tbsp unsalted butter
4-5 cloves garlic – crushed
Pinch of Season with Spice's Indonesian Ground Nutmeg 
2 tbsp fresh chives – chopped
Freshly ground Tellicherry Black Pepper
(Optional additions: sour cream, crème fraiche, cheese, or bacon pieces)

Method: 
1. In a large pot, cover the quartered potatoes with lightly salted water and bring to a boil over medium-high heat. Then reduce heat to maintain a rolling boil for about 15 minutes of cook time.
2. While potatoes are cooking, take out a saucepan and combine the garlic, half & half or milk, and a tablespoon of butter, and heat on low until simmering. Simmer for about 10 minutes, or until the garlic softens. Sprinkle in nutmeg and stir to combine. Remove from heat and set aside.
3. Once all the quartered potatoes are softened, remove the potatoes from the heat and drain thoroughly.
4. Pour the garlic-cream mixture in with the drained potatoes, and mash away until you get the desired consistency. Then add in another tablespoon of butter, most of the chives, and salt & black pepper to taste. Stir well to combine. (At this stage, you can add in sour cream, creme fraiche, cheese or bacon pieces, if desired). Finally, garnish with the remaining chives and a little more freshly ground black pepper.

Note: 
What’s great about these mashed potatoes, is that the abundance of flavor allows you to reduce the amount of salt added. So try just a dash at first, then after the dish is prepared and you had a taste, add in a little more if you need to.

7 comments:

Rosa May said...
This comment has been removed by a blog administrator.
BiteMyCake said...

I've always been keen on mashed potatoes, love them and love this garlic version!

mjskit @ mjskitchen.com said...

Glad to see someone else using yukon gold for their mashed potatoes! When I just want a bowl of potatoes, I always go for the gold! :) I love your mashed potatoes! I've definitely added garlic, roasted garlic actually, but never chives and certainly never nutmeg. Both additions some wonderful, but I'm especially loving the nutmeg with the garlic. Gotta love these potatoes!

Sarah | Yahoo! Shine said...

Oh my sweet stars!

Season with Spice said...

Yeah, yukon gold makes the dish shines with its nice golden color.

Season with Spice said...

Thanks Tamara!

Season with Spice said...

Nutmeg is fantastic with potato & cream dishes.

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