2 ratings

Mashed Potatoes with Chives and Dijon

Chives are a versatile herb that shine in this comfort food
NSC Photography/Shutterstock

The plain, comforting flavor of mashed potatoes lets the chives be the star of this holiday side dish.

This recipe by Carol Mighton Haddix was originally published in the Chicago Tribune

Ready in
36 m
20 m
(prepare time)
16 m
(cook time)
Calories Per Serving


If you like mustard, feel free to add a little more. The potatoes can be made an hour or so ahead and kept warm in a bowl set inside a saucepan of hot water over low heat. Cover with foil.


  • 2 1/2 Pounds russet potatoes, peeled, quartered
  • 2 Teaspoons salt
  • 1/2 stick (1/4 cup) butter, cut into pieces
  • 2 Tablespoons Dijon mustard
  • 1/2 Cup half-and-half or milk, plus more as needed
  • 1/4 Cup chopped chives, plus 5 chives, sliced on the diagonal


Place potatoes in a large saucepan; cover with water.

Stir in 1 teaspoon of the salt. Cover; heat to a boil over high heat.

Reduce heat to medium; boil gently until tender, about 15 minutes. Drain.

Return potatoes to hot saucepan; cook over medium heat, shaking pan to dry potatoes, about 1 minute.

Put potatoes, in batches, through a potato ricer or food mill into large bowl; stir in the butter with a fork.

Place mustard and remaining teaspoon salt in a small bowl; whisk in a little of the half-and-half until smooth. Whisk in remaining half-and-half and chopped chives.

Stir into potatoes; mix lightly with a fork until fluffy. Spoon into serving dish; garnish with sliced chives.