Buttermilk Chive Mashed Potatoes

This is a potato ricer. There are many versions of it. You can also use a food mill or just whip them with an electric mixer. If you are a lumpy potato lover, then just use an old fashioned potato masher. We are not lumpy potato lovers, they must have a creamy mouth-feel.

This is how you want your mashed potatoes to look when you serve them. I always make a shallow puddle on the top of the mounded mashed potatoes, just enough for a pat of butter to nestle into and melt into a golden pool of unctuous bliss. Then I carefully crack a light dust of fresh ground pepper over the top and serve.

We have this recipe one or two at the most times a year. They are decadent and rich.

Important techniques when making mashed potatoes.

1. Use Yukon Gold potatoes if you can find them and if they are within your budget. They are one of the best!

2. After you peel the potatoes, place them in a pan large enough to hold all the potatoes and still be able to cover the potatoes with water - this will prevent them from turning brown.

3. Cut all the potatoes into large chunks. Cut medium potatoes in quarters and if the potatoes are large and longish, half and then quarter each of those halves. If your potatoes are cut too small they cook too quickly and turn mushy.

4. Place peeled and cut potato chunks into a large pan, add cold water, season the water with salt so that it tastes like the ocean (don't go overboard here). Cover with a lid.

5. You can set your potatoes aside about 1 1/2 hours covered before cooking them on the stove. When you are ready to start the cooking process, turn your stove temperature to high, bring them to a boil and turn the heat down to medium. Crack the lid just a little to prevent the potatoes from boiling over. Cook until the potatoes are tender when pierced with a fork. Remove from heat and drain well. My pans have a heavy bottom, so I put my drained potatoes back on the stove over low heat for about 2-3 minutes to make sure all the water has evaporated. **This is a key step** This makes the potatoes a better recipient for the butter and cream.

6. I rice my potatoes at this point. You could just whip them with a mixer though. Don't overdue it with the mixing, this is what causes a glue-like consistency.

7. First add the cream cheese and some of the evaporated milk, cream or buttermilk. Add the cold butter piece by piece, stirring it into the potatoes. Add more of your choice of milk/cream/buttermilk, if needed.

8. Season with salt to taste. Potatoes take a lot of salt. There is a fine line between perfectly salted potatoes and over-salted ones. When in doubt, let your guests add more.

Here's the Recipe

Serves 8

5 pounds Yukon Gold, Russet, or White Rose, potatoes - peeled and cut into large chunks

1 stick butter, cut into 8 pieces

1 8 ounce block cream cheese, room temperature

2 to 2 1/2 cups buttermilk, or cream, or evaporated milk

1/4 cup chives finely minced

salt to taste

Now follow the above directions and you will be the mashed potato queen.

If you have a half hour or so before serving these potatoes. Cover them with a lid and keep them sitting by the warm stove.