- Cooking Time: 35-45 minutes
- Servings: 4-5 with leftovers
- Preparation Time: 5-10 minutes
- 6-10 Medium Sized potatoes (Preferably Russet) (whole, skin-on)
- 1 cup white onion (diced)
- 1 cup of heavy whipping cream
- 5 tbls butter (salted or unsalted)
- 1/2 cup chives (chopped fine)
- 1/4 cup green onions (thinly cut, about 1/4 inch rings)
- 1/4-1/2 cup of Worcestershire sauce (or more for flavor). Lea and Perrins Worcestershire works best.
- TT Salt
- TT Pepper
- 1 tbs lemon juice
- 1 tbs butter (to sweat onions)
- Get a deep pan that can hold your potatoes, and fill it with cold water. Put your potatoes in the pot and put the pot on high heat to bring them to a boil. Make sure to start the potatoes off in cold water. This allows for much more even cooking.
- Boil the potatoes (skin on) until you can stick a knife in them and they slide off with no resistance.
- When the potatoes are about 10 minutes from being done (while they're boiling), throw a tablespoon of butter into a hot sautee pan, and sweat/carmelize the white onions on medium heat. (Carmelizing them adds a sweeter flavor to the final product).
- Once the onions have good color on them (or they are translucent), splash in your Worcestershire sauce, which should start to boil right away, so be careful.
- Throw in your green onions and let simmer for a minute or two, then add your cream. Make sure to stir as you're adding the cream so it doesn't curdle.
- Add salt and and pepper and a squeeze of lemon juice for flavor.
- Peel the skin off the potatoes. You can use the backside of a butter knife for this as the skin will fall right off. Make sure to use a dry towel to hold the potatoes. They WILL be hot.
- Mash your potatoes or put them through a foodmill.
- Add around 5 tablespoons of butter to your potatoes. You might need more, you might need less depending on how buttery you want them to be.
- Then add your cream/Worcestershire mixture, along with your 1/2 cup chives to the potatoes. If the potatoes aren't creamy enough, add more cream. Half and half also works well to make them creamier.
- Garnish with a little bit of chives on top, and season with salt and pepper.
- These potatoes go GREAT with steak. I usually deep fry some julienned potatoes, seasoned with lots of salt, and then put the fries on top of the potatoes, and then the steak off to the side so that it doesn't bleed into the potatoes. Then you take a slice of the steak, some salty fried potatoes, and then the savory mashed potatoes, and you've got a meal made in heaven.
NotesI decided to whip up some savory mashed potatoes that would pair well with the round steak we were having, and they turned out amazing. These are served well with some well-salted deep fried julienned potatoes as they add a nice crispiness and salt flavor with every bite of the mashed potatoes.
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