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Creamy Chive Mashed Potatoes

Freshly chopped chives add a subtle onion flavor to this dish.

Creamy Chive Mashed Potatoes

Source: Mad Hungry, May 2011


  • 6 Idaho or russet potatoes, peeled and quartered
  • 1/4 cup chopped fresh chives
  • 4 ounces mascarpone cheese
  • 1 teaspoon salt, plus more for cooking potatoes
  • 1 cup milk, warmed


  1. Place potatoes in a large pot and cover with cold water to 2 inches above potatoes. Season water generously with salt and bring potatoes to a boil to cook for 40 minutes, until very tender.

  2. Drain potatoes and return to pot. Mash potatoes with warm milk until smooth. Fold in mascarpone and chives. Season with 1 teaspoon salt.


Reviews (1)

  • dogriverbiscuits 6 Apr, 2012

    I am puzzled that this recipe had such a luke-warm rating. I had some leftover mascarpone cheese from another recipe and a need for mashed potatoes to serve over shepherd's pie and so I thought I would give them a try. They are as advertised--very creamy. I did watch the video, which I'm glad I did because the woman uses the cheese with the milk for mashing and folds in the chives, which is an important distinction, I thought. That said, everyone agrees they're yummy! Would make again.

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