Chive Whipped Potatoes


  • 8-10 Yukon gold potatoes, peeled & quartered
  • 3 oz (6 tbsp) butter
  • ½ cup heavy cream
  • handful of chopped fresh chives (reserve some for garnish)
  • generous pinch of salt
  • white pepper to taste

Special Equipment

  • food mill or ricer


  1. Put potatoes in a large pot and cover with cold water. Add a pinch of salt
  2. Bring to a boil, cover and cook until fork tender, 15-20 minutes
  3. Drain well and run through a ricer or food mill (for fluffier texture than when using a potato masher)
  4. Warm cream and butter on the stove in a saute pan, pour over potatoes and fold in
  5. Add a handful of fresh chopped chives, season with salt and pepper, fold to incorporate all ingredients and serve topped with chopped fresh chives (optional)