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Mashed New Potatoes with Chives

Total 1 hour
Active 10 mins
Makes 4 servings
These are my go-to weeknight mashed potatoes, no peeling required. New potatoes or red potatoes have tender, thin skin that can be mashed right in. The simplest additions of cream, butter, and chives result in a rustic, easy dish that’s truly divine.
Special Equipment
a potato masher
Special Equipment
a potato masher
    • 1 1/2 pounds small red potatoes, scrubbed
    • Kosher salt
    • 4 tablespoons unsalted butter
    • 1/4 cup heavy cream
    • 1 tablespoon sliced chives
    1. If the potatoes vary in size, cut the larger ones in half so they cook at the same rate. Combine the potatoes with 1 tablespoon salt and 1/2 gallon water in a medium pot (the pot should be small enough so that at least 1/2 inch of water covers the potatoes.) Bring to a boil and simmer until the potatoes can be pierced easily with a fork, about 30 minutes. Drain in a colander.
    2. Return the potatoes to the pot. Add the butter and cream, then mash with a potato masher until the butter has melted and the potatoes are creamy and combined. Fold in the chives. Taste and stir in up to 1 teaspoon salt, as needed.

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