Mashed Potatoes with Herb-Infused Cream and Chives

You can peel the potatoes the day before, then cover with cold water and refrigerate until ready to cook. Alternatively, you can cook and mash the potatoes up to 2 days in advance. Let them cool to room temperature, then transfer to an airtight container and refrigerate. Just before serving, pour a thin layer of milk onto the bottom of a wide, heavy pot. Add the mashed potatoes, set the pot over medium heat and stir occasionally until the potatoes are hot.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Mashed Potatoes with Herb-Infused Cream and Chives
Review 1 for Mashed Potatoes with Herb-Infused Cream and Chives
5 out of 5
5 out of 5
princess1
,Mill Creek
,WA
December 3, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Mashed Potatoes
December 3, 2013
Best ever, especially easy using the Oxo potato ricer. Made quick work for 5lbs. of potatoes.
Gail-Seattle, WA
Pros: Quick, Easy, Appearance, Impressive, Will Make Again
Review 2 for Mashed Potatoes with Herb-Infused Cream and Chives
5 out of 5
5 out of 5
Londonmetgirl
,Spring Hill
,FL
November 27, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Delicious mashed potatoes!
November 27, 2013
Best mashed potatoes we've ever had. Fresh, vibrant, and creamy. Will make this again.
Pros: Easy, Appearance, Impressive, Will Make Again