Best Ever Little Red Garlic Mashed Potatoes With Chives
Garlic Mashed potatoes made with little red potatoes, half & half, butter and fresh chives are always the right choice: with steak, chicken or fish.
Some Potato History. During the Seven Years War of the mid-1700s, the Prussians captured a French army pharmacist Antoine-Augustin Parmentier. As a prisoner, he was forced to live only on rations of potatoes. At that time in France, no one ate potatoes. They were considered to be just fed for livestock and were believed to cause leprosy in humans. But Parmentier discovered in prison, potatoes weren’t poisonous. In fact, they could be delicious. Following his release from prison, he demonstrated the many ways potatoes could be served, including mashed. By 1772, France had lifted its potato ban. And today, potatoes are ubiquitous in many forms, from baked to fried and loved throughout the world.
Best Ever Little Red Garlic Mashed Potatoes
Equipment
- Large Pot with Lid
- Garlic Press
- Sauce Pan
- Potato Masher
- Wooden spoon
Ingredients
- 1 1/2 lbs little red potatoes
- 6 cloves garlic
- 1/2 cup half & half
- 1/2 stick butter
- 14 shoots chives – chopped
- 1 tsp salt – or to taste
- 1/2 tsp fresh cracked pepper or white pepper – to taste
Instructions
- With a pinch of salt, high heat, boil the potatoes (skin on) until a knife slides through easily. Depending on the size, about 30 minutes
- On med-low, with about 5 minutes to go on the potatoes, in a saucepan, add butter and garlic until butter is melted and garlic flavor releases but is not brown – about one minute
- Add half & half to the butter and garlic and stir gently on low heat
- Chop the chives
- Drain water from potatoes, mash, pour in the butter sauce, add salt and pepper to taste. When it's as smooth as you like, fold in most of the chives
- Serve warm and garnish with the remaining fresh chives
