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Chive Mashed Potatoes
(recipe, David Waltuck & Andrew Friedman)
Serve with Cumin-Crusted Salmon with Citrus Butter.
- 4 oz. fresh chives
- 4 medium Idaho or Russet potatoes, peeled and quartered
- Kosher salt
- About ½ cup heavy cream
- 3 Tbsp. unsalted butter, softened at room temperature
- Black pepper from a mill
- Bring a large pot of water to a rolling boil. Fill a large bowl halfway with ice water. Add the chives to the boiling water and blanch for 30 seconds. Drain and quickly transfer to the ice water to stop the cooking and preserve the green color. Drain again, then coarsely chop. Transfer the chives to a blender, add 1 ice cube (to prevent overheating and discoloration), and purée to a fine paste. Transfer the purée to a bowl and set aside. (The purée can be covered and refrigerated for up to 2 hours.)
- Put the potatoes in a medium saucepan and cover with cold water. Generously salt the water and bring to a boil. Reduce the heat to medium, cover, and cook until the potatoes are tender to a knife tip but not falling apart, 15 to 20 minutes. Drain the potatoes in a colander and leave them in the sink for a few minutes to steam and dry.
- Meanwhile, heat the cream and butter in a small saucepan over low heat until the butter has melted.
- Put the potatoes through a food mill or ricer set over a large saucepan (you can use the same pot you cooked the potatoes in if you clean and dry it first). Pour in the hot cream mixture, set the pan over low heat, and, using a wooden spoon, mix the potatoes well, but do not overmix or they will become gummy. (The potatoes can be kept warm for up to 2 hours by covering and keeping them in a warm place, such as a turned-off back burner or in the top of a double boiler set over simmering water; reheat gently before proceeding, adding a splash of cream if they have dried slightly.)
- Gently fold the chive purée into the mashed potatoes with a wooden spoon or rubber spatula. Season to taste with salt and pepper and serve immediately.