Loaded Chive Mashed Potatoes Recipe

Boil the Potatoes

Peel and chop the russet potatoes into quarters. Place them in a large pot and cover with water. Add 1 tsp of salt and bring to a boil over high heat. Reduce to a simmer and cook for about 15-20 minutes or until fork-tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add 4 tablespoons of unsalted butter, 1 cup of milk, and 1 cup of chopped chives. Mash the potatoes until creamy and smooth. Adjust seasoning with salt if necessary.

Make the Demi Glace

In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of minced shallots and sauté until translucent. Pour in 1 cup of port wine and 1 cup of beef stock. Simmer until reduced by half, about 15-20 minutes. Strain the sauce if desired and set aside.

Prepare Roquefort Butter

In a mixing bowl, combine 4 tablespoons of softened unsalted butter with 1 cup of crumbled Roquefort cheese. Mix until well combined and creamy.

Plate the Mashed Potatoes

Spoon a generous portion of the loaded chive mashed potatoes onto a serving plate. Top with a drizzle of port demi, a dollop of roquefort butter, and a sprinkle of sliced scallions.