Classic Double Cream Chive Mashed Potatoes
Add pizzazz to your holiday table this year with our creamy mashed potato recipe! This simple dish serves 8 to 10 guests and is the perfect accompaniment to your holiday table. Happy Thanksgiving, everyone!
- 4 lbs. potatoes, peeled or well-scrubbed, quartered
- 2 teaspoons sea salt
- Water to cover
- 1 cup plain, unsweetened non-dairy milk (soy, almond, coconut)
- 1 wheel (6 ½ ounces) Miyoko’s Creamery Classic Double Cream Chive
- Salt and pepper to taste
Place the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well. Stir in the Classic Double Cream Chive until melted. Season to taste with salt and pepper.
This same simple recipe makes an excellent filler for twice baked potatoes (shown). Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.
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