Potato cream with chives

Potato cream with chives. It is recommended as a starter, to consume the same cold as hot and it has a good flavor.


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  • 1 Description
  • 2 Ingredients
  • 3 Preparation mode
  • 4 Nutritional contributions
  • 5 See also
  • 6 Source


The potato is an aged crop, born in the Andes Mountains and brought to Europe by the Spanish colonizers around the year 1535 . Today it is highly appreciated on the old continent, but is consumed on a large scale throughout the planet.

It is recommended to cook the potatoes with steam or with very little water and without peeling, since the vitamins and other nutrients are concentrated just in the area of ​​the tuber that is very close to the peel, and remove it at the time of serving or combine with other ingredients.


  • 9 medium potatoes
  • 6 cups of vegetable broth (you can substitute it for any other broth)
  • 1 mallet of chives, clean and finely diced
  • 1 tablespoon of butter
  • 1 teaspoon of salt

Preparation method

Wash the potatoes well and bring to a boil, cut into cubes and with their skins, in salted water. When they are soft, drain them, pass them through the mixer or blender with the broth.

When it is creamy, add the butter, the chives and serve hot.

Makes 6 servings.

Nutritional contributions

Potatoes or potatoes of American origin are now part of the diet of the entire planet. Eating two potatoes supplies five percent of the daily energy needs of an adult with moderate activity and more than half of the daily need for vitamin C or ascorbic acid, a powerful antioxidant that has been identified for anticancer properties.

This tuber also provides between 10 and 16 percent of the needs for vitamin B1 , B6, niacin , iron and phosphorus . Anti-inflammatory and anti-rheumatic properties are also attributed to it.


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