Mashed Potatoes with Smoked Paprika and Chives

1. 1

   For the smoked paprika butter: Combine the butter, paprika, salt and pepper in a bowl.

2. 2

   Roll into a log, wrap in waxed paper or parchment and refrigerate until very cold.

3. 3

   For the mashed potatoes: Put the potatoes in a large pot, cover by 2 inches with cold water and add 2 tablespoons kosher salt.

4. 4

   Bring to a boil and cook until fork-tender, about 35 minutes.

5. 5

   Drain the potatoes, run through a food mill set over a large bowl and rice until very fine.

6. 6

   Combine the milk and heavy cream in a small saucepan and bring to a simmer over low heat.

7. 7

   Put the potatoes back in the pot, place the pot back over low heat and, using a wooden spatula, stir the potatoes to dry them out.

8. 8

   Begin adding the cold paprika butter little by little, vigorously stirring with a wooden spoon until the butter is incorporated.

9. 9

   (Adding the cold butter slowly will create an emulsion.)

10. 10

    Slowly stir in the warm milk mixture bit by bit, and then switch to a whisk and whisk until light and fluffy.

11. 11

    Fold in the chives and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.