| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 353 | 20g | 12g | 42g |
| sugars | fibre | protein | salt |
| 3g | 6g | 6g | 0.2g |
I have an unabashed love for this Parsley and Chive Mashed Potatoes recipe. My Pacific Northwest roots and Japanese origins have shaped my cooking philosophy, pushing me to infuse traditional dishes with unexpected flavors. This dish exemplifies that philosophy. Not your typical mash, these potatoes flaunt the gentle kick of fresh herbs and the grounding comfort of creamy Yukon Golds. These aren’t your grandmother’s mashed potatoes, but I’m willing to bet they’d earn her approval.
The Perfect Blend of Flavors
What sets this Parsley and Chive Mashed Potatoes recipe apart is the perfect balance of comforting familiarity and exciting freshness. The comforting base of buttery mashed potatoes is beautifully enhanced by the bright notes of parsley and chives. These herbs aren’t merely ornamental. Their peppery vibrancy injects life into every spoonful. The flavors remind me of the herb-focused dishes I’ve tasted during my frequent stays in Japan, an experience I love bringing home to Seattle to share with family and friends.
Health Benefits and Complementary Dishes
Aside from their undeniably delightful flavors, parsley and chives come packed with noteworthy health benefits. Parsley, for instance, is armed with antioxidants and vitamins that promote strong immune health. Chives, on the other hand, contribute generously to your daily vitamin K intake, aiding in bone health.
While these spuds can stand alone as a crowd-pleasing side, they also play well with a myriad of main dishes. Try them with roasted salmon for a Pacific Northwest twist, or complement them with a savory Japanese-style roasted duck or beef curry to nod to my Japanese influences.
The next time you’re tasked with bringing a side dish to a dinner party or family gathering, consider these Parsley and Chive Mashed Potatoes. They’re sure to bring a bright, herbaceous twist to the traditional mash and leave your loved ones asking for the recipe.
What You’ll Need
- 3 pounds Yukon Gold potatoes
- 1/2 cup unsalted butter
- 2/3 cup half-and-half
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Salt, to taste
- Pepper, to taste
Method
Step One
Begin by washing and peeling the 3 pounds of Yukon Gold potatoes. Then, cut them into quarters.
Step Two
In a large pot, place the quartered potatoes and add enough water to cover them. Bring the water to a boil over medium-high heat. Continue boiling the potatoes until they are fork-tender, approximately 20-25 minutes.
Step Three
While the potatoes are cooking, take the time to chop the fresh parsley and chives. You’ll need about 3 tablespoons of chopped parsley and 2 tablespoons of chopped chives.
Step Four
When the potatoes are ready, drain the water and return them to the pot. Add the 1/2 cup of unsalted butter and the 2/3 cup of half-and-half to the pot. Begin mashing the potatoes with a potato masher or a hand mixer until they reach your desired consistency.
Step Five
Once the potatoes are properly mashed, add the chopped parsley, chives, and salt and pepper to taste. Mix thoroughly to distribute the herbs and seasoning evenly throughout the mashed potatoes.
Step Six
After everything is well combined, taste the mashed potatoes and adjust the seasonings if needed. Serve immediately for the best taste and texture. Enjoy your Parsley and Chive Mashed Potatoes!
