Garlic Chive Butter Mashed Potatoes

I initially started making Garlic Chive Butter back in September for another recipe I was working on and ever since then, I find myself making a new brick of it every few weeks. I love the bright color and how aromatic, yet refreshing the flavor is. I feel like you rarely describe butter as “refreshing”, but this butter really is! Chinese garlic chives are one of my absolute favorite aromatics because it has the punchiness of onions but a delicate vegetable flavor that mellows it out a little. The recipe for the butter intentionally makes more than you need for the mashed potatoes because you definitely want to have extra to slather on bread or sauté some shrimp in.

The Garlic Chive Butter Mashed Potatoes are so creamy and rich without feeling like it’s weighted down. They have a light and airy texture because no one wants pasty mashed potatoes. I do in fact own a potato ricer, but it’s tucked away in the back of one of our cabinets and I really didn’t want to dig for it. So this is a no potato ricer required recipe.

My preferred method to making the best mashed potatoes starts off with classic russet potatoes. They have the optimal texture, not too creamy or waxy, and can handle mingling with some dairy. I peel and cube them and boil until just tender. It’s important to not over boil the potatoes because too much time in the water will water log them and ruin the texture. Once you drain the potatoes, transfer them to a big bowl and grab a large whisk or spoon. Break up the potatoes with the whisk until they look almost crumbly. This achieves a very similar effect to a potato ricer. Now, at this point all you have to do is add the flavor and mix until just smooth! The garlic chive butter will impart a light green color to the mashed potatoes, which is nice to break up the shades of brown and orange you often find on a Thanksgiving table! For extra drama, create deep swoops in the potatoes with the back of a spoon and fill them up with melted garlic chive butter for an intense pop of green and flavor.

Garlic Chive Butter

makes more than you need for the potatoes so you can slather the extra on bread

1 1/2 cups Chinese Garlic Chives*, roughly chopped
2 sticks unsalted butter, slightly softened and cubed

*if you can’t find Chinese garlic chives, you can substitute with a 50/50 blend of regular chives and green onions. Replacing with all regular chives would be a little intense!

1. Place the garlic chives in the bowl of a food processor. Pulse a few times until broken down into smaller pieces. Add butter and blend until the butter is smooth and takes on a light green color. Store the garlic chive butter in an airtight container in the fridge up to 2 weeks. Or leave at room temperature if using right away.

---

Garlic Chive Butter Mashed Potatoes

serves 4 to 6

3 lb russet potatoes, peeled and cut into 1” cubes
2 tsp salt
6 tbsp garlic chive butter, cold or at room temperature
1/2 cup heavy whipping cream
1/4 cup crème fraîche or sour cream
6 tbsp garlic chive butter, melted

1. In a large pot, combine potatoes and enough water to fully submerge the potatoes. Bring to a boil over medium high heat and boil until the potatoes are tender, about 20 minutes. Avoid over boiling, which will water log the potatoes. Drain the potatoes and transfer to a large mixing bowl.

2. Break up the potatoes with a whisk or large spoon until crumbly. If you have a potato ricer you could use that instead. Add salt, garlic chive butter, and heavy whipping cream. Mix to combine until the butter is melted and the potatoes are mostly creamy. Add crème fraîche and mix to incorporate. Give it a taste and add more salt if you like.

3. You can serve the potatoes in a mixing bowl or spread them out onto a large, deep platter. Create big swoops with the back the a spoon and pour melted garlic chive butter over top, filling up the swoops. Serve immediately!