Best 12 Buttered New Potatoes With Chives Recipes

BOILED POTATOES WITH CHIVES

Steps:

• Place butter in a serving bowl.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
• Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

BUTTERED NEW POTATOES

Steps:

• Bring a large pot of water to a boil. Add 3 tablespoons salt, stirring to dissolve. Pierce each potato 3 times with a skewer, add to water, and return to a boil. Reduce heat to simmer until tender, about 20 minutes. Drain, and return potatoes to pot. Set over low heat, shaking pan often, for 2 minutes to dry out, then let cool.
• Peel the potatoes, and cut into 1-inch pieces. Transfer to a bowl, and stir in butter. Sprinkle with chives, and season with salt and pepper.

MASHED POTATOES WITH CHIVES

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until it is hot.
• Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.

BUTTERED NEW POTATOES WITH CHIVES

Steps:

• Using vegetable peeler, remove strip of peel in thin band around center of each potato. Place potatoes in large saucepan; cover with cold water. Sprinkle generously with salt and bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well. Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes. Sprinkle with chives, salt, and pepper. Transfer potatoes to bowl and serve.

NEW POTATOES WITH CHIVE BUTTER

Steps:

• 1. Scrub or peel potatoes. In medium saucepan, cook potatoes in small amount of boiling water for 15 to 25 minutes or until fork-tender. Drain well. Return potatoes to saucepan or place in serving bowl.2. Add butter, chives, salt and pepper toss gently to coat.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 150 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 210 mg 9% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 15% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 FatSee Cook's Note: Potato Pointers and Cook's Note: Cooking Potatoes

NEW POTATOES IN CHIVE BUTTER

Steps:

• In a large bowl, combine butter, chives, pepper, and salt to taste.
• If desired, with a channel knife, cut two intersecting strips around middle of each potato.
• In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.
• Serve potatoes warm.

NEW POTATOES WITH LEMON & CHIVE BUTTER

Steps:

• Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.

CHIVE SMASHED POTATOES

Steps:

• Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.

RED POTATOES WITH BUTTER AND CHIVES

Steps:

• Bring a 2 quart sauce pot half full of water to a boil.
• While water is coming to a boil dice potatoes to 1/4 inch cubes.
• Add cubed potatoes to boiling water and cook on a slow boil until just fork tender (still firm).
• Drain in a colander and return potatoes to pot.
• Add butter cubes and gently stir until butter has melted.
• Stir in minced chives and season to taste with salt and pepper.

NEW POTATOES WITH LEMON BUTTER

Steps:

• Scrub potatoes.
• Pare a thin strip of skin about 1/2" wide around centre of each potato.
• Add boiling water to a depth of 2 inches, and 1/2 tsp salt.
• Bring to a boil.
• Cover and boil gently for about 20 minutes or until potatoes are tender.
• Drain off water.
• Return to heat for a short time to dry them off.
• Melt butter.
• Stir in lemon juice, chives, and 1/4 teaspoons salt.
• Pour over potatoes, turning them to coat with the butter.

CHIVE RED POTATOES

Steps:

• Peel a narrow strip around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Combine the butter, chives, salt and garlic powder in a small bowl. Drain potatoes; drizzle with butter mixture and toss gently to coat.

NEW POTATOES IN BUTTER SAUCE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
• Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
• Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.