I use a potato masher to create the coarse texture of my smashed potatoes. As for the chives, my kitchen herb garden provides me with fresh herbs — everything from rosemary and Italian parsley to sage and thyme. All of these herbs and many others complement the mild flavor of potatoes. Other flavorings I add to the potatoes are Parmesan cheese, smoked tomato puree, roasted garlic and caramelized red onions.

Chive Smashed Potatoes
Michael Salmon, In the Kitchen with Michael Salmon

2 pounds large red potatoes
1 teaspoon kosher salt
¾ cup whole milk
¼ cup unsalted butter
2 pinches white pepper
2 Tablespoons chopped chives
Kosher salt to taste

Peel and cut the potatoes into ½-inch pieces. Place the potatoes in a 2-quart saucepan and cover with cold water by 1 inch and add salt. Cover and bring to a boil over high heat. Reduce to a simmer and cook for 30 minutes.

Drain off all the water and add the milk, butter and white pepper. Return the potatoes to the heat for 5 minutes to warm the milk. Remove from the heat and smash the potatoes, leaving them somewhat chunky. Add the chopped chives and adjust the seasoning with salt. Can be kept covered for up to 30 minutes in a warm place before serving.

Depending on appetites, may serve 6-8 (or less).

Michael Salmon is the chef and owner of The Hartstone Inn.