Creamy mashed potatoes with chives

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15 min


8 to 10 servings

* PLUS Cooking time: 22 minutes


  • 10 medium-size potatoes
  • 1/3 cup snipped chives , about 1 bunch
  • 1 cup milk , preferably 2% or 3.25%
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp white or freshly ground black pepper


  • Peel potatoes and cut in half. Place in a large saucepan. Cover with warm water. Place over high heat. Cover and bring to a boil. Reduce heat to medium-low and boil gently, partially covered, until fork-tender, 20 to 25 minutes.
  • Meanwhile, snip chives. Then drain potatoes. Return to saucepan or a bowl if using a ricer. Mash in saucepan using a potato masher or put potatoes through a ricer. Heat milk in microwave on high 2 minutes. Stir into potatoes with butter, salt, pepper and chives. If potatoes are not warm enough, stir over medium-low heat or microwave on medium.

Nutrition (per serving)

  • Calories
  • 119,
  • Protein
  • 2.6 g,
  • Carbohydrates
  • 21.2 g,
  • Fat
  • 2.9 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 270 mg.

Good spuds are a must with turkey. Make sure to douse them generously with our Brandied Gravy (also in the Recipe File).


Prepare mashed potatoes, then consider these easy variations:

Fast French

Stir in 1/4 cup (50 mL) bottled Bearnaise sauce.


Stir in 1/4 cup (50 mL) roasted red pepper dip.

A la Grecque

Stir 1/4 cup (50 mL) tzatziki dip into mashed potatoes.


Stir in 1/2 cup (125 mL) crumbled peppery or garlic-flavoured Boursin cheese.