Creamy Mashed Potatoes with Chives and Butter

🧈 Creamy Mashed Potatoes with Chives and Butter

Ingredients

• 2 lbs (900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
• ½ cup (120 ml) whole milk or heavy cream (warm)
• 4 tbsp (½ stick) unsalted butter (plus more for topping)
• 2 tbsp sour cream (optional, for extra creaminess)
• 2 tbsp fresh chives, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Boil the Potatoes
   • Place the peeled potato chunks in a large pot and cover with cold salted water.
   • Bring to a boil and cook for 15–20 minutes, or until potatoes are fork-tender.
2. Drain and Dry
   • Drain well and return potatoes to the hot pot.
   • Let them sit uncovered for 1–2 minutes to steam off excess moisture.
3. Mash the Potatoes
   • Use a potato masher, ricer, or hand mixer to mash until smooth.
4. Add the Good Stuff
   • Add butter, and stir until melted and absorbed.
   • Gradually pour in warm milk (or cream) while stirring, until desired consistency.
   • Stir in sour cream if using.
5. Season and Finish
   • Add salt and pepper to taste.
   • Fold in chopped chives just before serving.
6. Serve
   • Transfer to a serving bowl, add a pat of butter on top, and sprinkle with extra chives.

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🌿 Tips

• Warm the milk before adding—it keeps the potatoes smooth and creamy.
• Don’t over-mix or the potatoes can become gluey.
• For richer flavor, substitute half the milk with cream or melted cream cheese.