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Creamy Chive Mashed Potatoes

Description

What Thanksgiving feast side dish could be more appealing than mashed potatoes, especially made with lots of butter and cream? For a lighter version, reduce the butter amount, substitute low-fat milk and low-fat sour cream then stir in herbs for a tangy, lively finish. Buttermilk or even chicken broth is a flavorful healthy substitute for the milk. Enhance the flavor of plain mashed potatoes by mixing in herbs, sautéed sliced leeks, baby spinach leaves or a swirl of cooked butterbean puree. Check out the ideas listed below. 

Category
Side
Number of Servings
6
Ingredients
about 2 1/2 pounds russet potatoes, peeled, cut in chunks sea salt, as desired 3/4 to 1 cup of 1 percent or 2 percent milk, heated 1/3 cup low-fat sour cream or Greek yogurt 1 to 2 tablespoons unsalted butter, melted 1/8 teaspoon white pepper, or to taste 3 tablespoons snipped fresh chives
Directions
1.In a large saucepan, cover potatoes with water then add salt. 2.Bring to a boil, then reduce heat slightly and cook 15 minutes or until potatoes are tender and pierced easily with a fork 3.Drain potatoes then mash, adding hot milk 4.Mix in sour cream, butter, pepper and chives 5.Taste to check seasoning, then serve warm. VARIATIONS: Mashed Potato Blend: Substitute 1 pound cut-up sweet potatoes for 1 pound of the russet potatoes; finish as directed. Substitute fresh minced sage or marjoram for the chives. Potato & Veggie Mash: Cook about 2 cups cut vegetable pieces in the boiling water; when almost tender add the potatoes and cook until done. Finish as directed. Try adding cauliflower, parsnips, turnips, rutabaga, broccoli or carrots. Horseradish Mashed Potatoes: Omit chives in mashed potato recipe; stir 1 to 2 tablespoons prepared horseradish, to taste. Garlic Mashed Potatoes: Sauté 2 large finely minced garlic cloves in 2 tablespoons butter just until soft; stir into mashed potatoes.
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