Creamy Mashed Potatoes
 With Scallion-Chive Butter

By á-79326

Ingredients

• 8 Servings
• 15 Min prep
• 1 1/2 hour total time
• Can even be made the day before and refrigerated until needed
• 3 pounds russet potatoes, peeled 
 and cut into 2-inch pieces
• 7 cloves garlic, peeled
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 stick unsalted butter
• Kosher salt and black pepper
• 2 tablespoons chopped scallions
• 2 tablespoons chopped chives

Preparation

Step 1

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Directions

1. Cover the potatoes and garlic with salted water in a large saucepan and bring to a boil. Simmer until tender, about 15 minutes. Drain; return the potatoes and garlic to the hot saucepan.

2. Meanwhile, in a small saucepan, bring the milk and cream to a simmer. Add 2 tablespoons of the butter. Pour the hot milk mixture over the potatoes and garlic. Season with 2 teaspoons salt and mash with a potato masher until smooth. Transfer the mashed potatoes to a 2-quart ovenproof baking dish. Cool to room temperature, then press the surface with a piece of plastic wrap. Refrigerate, covered, until ready to use.

3 Heat oven to 425° F. Let the potatoes stand at room temperature for 30 minutes. Remove plastic wrap and bake, 
 covered, until warmed through, about 30 minutes.

4 Meanwhile, melt the remaining 6 tablespoons of butter. Combine with the scallions, chives, and ¼ teaspoon each salt and pepper. Drizzle the herb butter over the potatoes.