Mustard-Chive Mashed Potatoes
Remember this post on my mustard potatoes? Well, I tried another version a few weeks ago, and they may have replaced my first love as my new favorite comfort food.
Don’t get me wrong… there’s something very nice about the rustic whole potatoes and the creamy yogurt sauce, but another big comfort food for me is mashed potatoes, and when this idea came to me, I knew I had to try it.
You need a bit more yogurt in this version to get the potatoes totally creamy, although I suppose you could add the regular 125 g pot to your favorite mashed potatoes recipe. I’ll admit that having a half-pot of yogurt around isn’t ideal, but I just ate it plain while my potatoes cooked.
Mustard-Chive Mashed Potatoes
1 large Yukon gold potato
2 cups chicken broth
1.5 125 g pots of plain yogurt
1 heaping tablespoon strong Dijon mustard
1 tbsp. chives
1 pat butter
Cook the potato in the chicken broth, covered, until cooked completely through, about 25 minutes. Reserve some of the extra chicken broth. Mash the potato with the yogurt, mustard and chives. Add some of the chicken broth if necessary to thin the mixture. Top with a pat of butter and serve.
Sophie said,
June 19, 2008 @ 3:51 pm
I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks
The Back Burner » Blog Archive » Mustard-Chive Mashed Potatoes said,
July 7, 2008 @ 5:41 pm
[…] Emily is right to say that mashed potatoes fall under the comfort food category. But what makes mashed potatoes so appealing? Is it their buttery flavor and creaminess, two qualities that french fries and baked potatoes lack? Or maybe it’s their fluffy texture and the way they taste great with just about anything? If you’re like Emily from Tomato Kumato, then you probably appreciate the creamy smoothness usually associated with mashed potatoes. […]