Best 13 Mashed Baked Potatoes With Chives Recipes

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Mashed baked potatoes with chives is a classic dish perfect for any occasion. This comforting and versatile side dish can accompany various main courses, from roasted meats to grilled fish. With its creamy texture, delicate flavor, and vibrant green chives, mashed baked potatoes elevate any meal. This article will guide you through the steps of creating the perfect mashed baked potatoes with chives, ensuring a flavorful and memorable dish for your next culinary adventure.

Let's cook with our recipes!

MASHED POTATOES WITH CHIVES



Mashed Potatoes With Chives image

This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.

Provided by Pierre Franey

Categories     easy, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds russet potatoes
Salt to taste
1 cup milk
4 tablespoons butter
4 tablespoons chopped 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.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams

CHIVE AND GARLIC MASHED POTATOES



Chive and Garlic Mashed Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Steps:

  • Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

MASHED BAKED POTATOES WITH CHIVES



Mashed Baked Potatoes with Chives image

Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Side     Potato     Chive     Milk/Cream     Garlic

Yield 8 servings

Number Of Ingredients 8

2 pounds russet potatoes, scrubbed
2 pounds Yukon Gold potatoes, scrubbed
1 head of garlic, halved crosswise
1 tablespoon olive oil
Kosher salt, freshly ground pepper
2 cups half-and-half, warmed
6 tablespoons unsalted butter, melted
2 tablespoons finely chopped chives

Steps:

  • Arrange a rack in lower third of oven; preheat oven to 425°F. Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65-75 minutes. Let potatoes and garlic cool slightly.
  • Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
  • Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in another cup half-and-half mixture; season generously with salt and pepper.
  • If serving immediately, stir in remaining half-and-half mixture and top with chives.
  • If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don't stir in). Remove from heat and cover with plastic wrap.
  • Do Ahead
  • Potatoes can be mashed 3 hours ahead. Store room temperature. Reheat over medium-low, stirring occasionally. Top with chives just before serving.

MASHED BAKED POTATOES



Mashed Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Preheat the oven to 500 degrees F. Place 6 medium russet potatoes directly on the oven rack and bake until soft, about 35 minutes. Split each potato in half and scoop out the flesh; transfer to a large bowl. Add 1½ cups warmed heavy cream, 1 stick cubed salted butter, 1 1/2 teaspoons kosher salt and a few grinds of pepper to the bowl and mash well. Top with more butter.

CHEDDAR AND CHIVE MASHED POTATOES



Cheddar and Chive Mashed Potatoes image

My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 16 servings

Number Of Ingredients 13

5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
1 cup butter, cubed
1 cup sour cream
2 teaspoons salt
3/4 teaspoon pepper
1/2 cup heavy whipping cream
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh chives
TOPPINGS:
1 cup shredded cheddar cheese
1 can (6 ounces) french-fried onions

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

SOUR CREAM AND CHIVE MASHED POTATOES



Sour Cream and Chive Mashed Potatoes image

Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.

Provided by Lauren

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 8

Number Of Ingredients 5

2 pounds Yukon Gold potatoes, peeled and quartered
½ cup milk
½ cup sour cream
¼ cup chopped fresh chives
salt and pepper to taste

Steps:

  • Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g

BAKED HAM & CHIVE MASHED POTATO CAKES



Baked Ham & Chive Mashed Potato Cakes image

Mashed potatoes mixed with chopped ham and fresh chives are shaped into cakes and baked until golden brown and crisp.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield® Holiday 2015

Time 1h25m

Yield 8

Number Of Ingredients 10

3 pounds Yukon Gold potatoes
1 cup diced onion
8 tablespoons butter, softened, divided
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 eggs, lightly beaten
1 ½ cups Smithfield Ham slices, diced
¼ cup fresh chives, chopped
¾ cup bread crumbs
1 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Peel potatoes (if desired) and place in large sauce pot and cover with cold water by 1 inch. Bring to a boil and reduce to simmer, cooking for 30-35 minutes or until potatoes are tender-soft.
  • Meanwhile, in skillet over medium-high heat, melt 2 tablespoons butter and cook onion for 10-12 minutes or until soft and translucent. Drain potatoes thoroughly and place in large bowl with remaining butter, salt and pepper. With mixer or potato masher, blend potatoes and butter until mixed while retaining a slightly chunky texture. Fold in cooked onion, eggs, ham and chives.
  • Line baking sheet with parchment or lightly grease. In ring mold or biscuit cutter, sprinkle bottom interior with bread crumbs and fill mold with potato mixture until top is slightly rounded, topping again with bread crumbs. Remove ring and repeat with remaining potato mixture, spacing cakes about 1 inch apart. Bake for 20-30 minutes or until tops are golden brown and beginning to crisp. Top with Parmesan cheese and serve hot.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 40.9 g, Cholesterol 88.9 mg, Fat 16.6 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 9.8 g, Sodium 736.7 mg, Sugar 1.6 g

MASCARPONE AND CHIVES MASHED AND BAKED POTATOES



Mascarpone and Chives Mashed and Baked Potatoes image

This recipe comes from another Kindergarten teacher in my school. These are out of this world delicious and great with steaks or a prime rib dinner. If you need to, you can substitute cream cheese for the mascarpone.

Provided by Adria82

Categories     Mashed Potatoes

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs potatoes, peeled and quartered
8 ounces mascarpone cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup chives or 1 cup scallion, finely minced
1 cup parmesan cheese
1 teaspoon paprika
salt and freshly ground pepper

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and simmer until the potatoes are tender, 20-30 minutes. Drain thoroughly and return them to the pot in which they were cooked. Return to the heat briefly to evaporate any excess water that may still be clinging to the potatoes.
  • Using a hand-held electric mixer, beat the Mascarpone cheese and butter into the potatoes until thoroughly incorporated and fluffy. Beat in the chives or scallions and season with salt and pepper.
  • Transfer the potatoes to a shallow 1 1/2 to 2-quart gratin dish. Sprinkle the Parmesan over the top and then dust evenly with paprika. Cover the potatoes with plastic wrap and refrigerate for UP TO 48 hours before heating.
  • When ready to heat the potatoes, bring them to room temperature and preheat oven to 350°F Bake the potatoes until hot, puffed, and light brown on top, about 30 minutes. Serve at once.

CHIVE SMASHED POTATOES



Chive Smashed Potatoes image

No need to peel the potatoes-in fact, this is the only way we make mashed potatoes anymore. They're chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 8

4 pounds red potatoes, quartered
2 teaspoons chicken bouillon granules
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper
Chopped chives, optional

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.

Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 428mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

MASHED RED POTATOES WITH BASIL AND CHIVE



Mashed Red Potatoes with Basil and Chive image

This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 1/2 pounds small red-skinned potatoes
Coarse salt and freshly ground pepper
1/2 cup heavy cream
8 tablespoons (1 stick) unsalted butter
3 tablespoons snipped fresh chives
2 1/2 tablespoons chopped fresh basil leaves

Steps:

  • Place potatoes in a medium saucepan; add enough cold water to cover by 2 inches. Season with salt. Bring water to a boil over medium-high heat; cook until potatoes are fork-tender, about 25 minutes.
  • Drain potatoes; return to pan. Add cream and butter; mash coarsely using a masher. Stir in chives and basil until evenly distributed. Season with salt and pepper.

CREAMY MASHED POTATOES WITH CHIVES



Creamy Mashed Potatoes with Chives image

This is from Cooking Light. It tastes heavenly, and we can still indulge! The recipe says it's enough for 10, but it just managed to serve my family of 6 (we LOVE this stuff).

Provided by Mirj2338

Categories     Potato

Time 20m

Yield 10 serving(s)

Number Of Ingredients 4

3 lbs peeled yukon gold potatoes, , quartered
2/3 cup nonfat milk
1 teaspoon salt
2/3 cup light cream cheese with chives and onions

Steps:

  • Place potatoes in a Dutch oven, and cover with water; bring to a boil.
  • Reduce heat, and simmer for 10 minutes or until tender.
  • Drain.
  • Return potatoes to pan; add the milk and salt.
  • Mash the potato mixture with a potato masher to desired consistency.
  • Add the cheese, and stir just until blended.

MASHED POTATOES WITH LEMON AND CHIVES



Mashed Potatoes with Lemon and Chives image

Provided by Stacey Nyman

Categories     Potato     Side     Vegetarian     Quick & Easy     Lemon     Chive     Bon Appétit     Atlanta     Georgia     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
2 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 cup chopped fresh chives
2 pounds russet potatoes, cut into 1-inch pieces
1/4 cup buttermilk

Steps:

  • Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel, then chives. Set aside.
  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash. Add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.

MASHED POTATOES WITH CORN AND CHIVES



Mashed Potatoes With Corn and Chives image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds thin-skinned potatoes, like Yukon Golds, scrubbed but not peeled, sliced 1/4-inch thick
3 large cloves garlic
1 1/2 cups fresh or frozen corn kernels
1 to 1 1/2 cups low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste
1/2 cup chopped chives

Steps:

  • Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
  • Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
  • To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 569 milligrams, Sugar 5 grams

Tips:

  • For the creamiest mashed potatoes, use a russet or Yukon Gold potato. These potatoes have a high starch content, which helps to create a smooth and fluffy mash.
  • Peel and cube the potatoes evenly so that they cook evenly.
  • Bring the potatoes to a boil in salted water. This will help to flavor the potatoes and prevent them from becoming bland.
  • Drain the potatoes well before mashing them. This will help to prevent the potatoes from becoming watery.
  • Mash the potatoes until they are smooth and creamy. You can use a potato masher, a ricer, or a hand mixer to do this.
  • Add butter, milk, and chives to the mashed potatoes. The butter will add richness, the milk will help to create a smooth and creamy texture, and the chives will add a pop of flavor.
  • Season the mashed potatoes with salt and pepper to taste.
  • Serve the mashed potatoes immediately or store them in the refrigerator for later use.

Conclusion:

Mashed baked potatoes with chives are a classic side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste. Whether you like them creamy, chunky, or somewhere in between, these mashed potatoes are sure to be a hit. So next time you're looking for a delicious and versatile side dish, give mashed baked potatoes with chives a try!

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