Chive Mashed Potatoes

Use a vegetable peeler to peel all the potatoes. Chop the potatoes into large chunks and add them to a pot with water to prevent browning and oxidization. Once all the potatoes are peeled and chopped, dump out the water and then re-fill the pot with cool water until the potatoes are fully covered.

Next, add the salt to the pot. Place the pot on the stove and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and cook the potatoes for 15-20 minutes, or until the potatoes are tender. Use a sharp knife to test the doneness of the potato by inserting it into the enter of a potato- it should easily slide right through the center of the potato.

In the meantime, heat the butter and milk in separate pots on the stove until warmed through and set aside. Remove the pot from the heat and strain the potatoes using a colander. Return the potatoes to the pot on the stove over low heat. Add the butter and salt and pepper to taste and use a potato masher to mash the potatoes. Once half of the potatoes are mashed, add the milk and continue to mash until smooth. If you don't have a potato masher, you can use a fork (I highly do not recommend putting them in the food processor since the potatoes will be really gummy).

Once the potatoes are mashed and you are satisfied with the seasoning, fold in the chopped chives using a rubber spatula. Mix everything together until the chives are evenly distributed throughout the mashed potatoes.

Add the potatoes to a serving bowl and top with a pat of butter and some extra chives for garnish. Serve immediately and enjoy!