Chive butter is one of my favorite herb butters. It's great on steaks, fish, vegetables, and you'll love it on a baked potato or mashed potatoes. Really, any kind of potato.
I like to make up a batch and roll it into a cylinder, wrapped up in plastic wrap, and store it in the freezer. Then, when I need it, I just slice off a few pats.
Alternately, once you've mixed the chives into the butter, you can press the chive butter into ramekins, smooth the tops, and store it that way.
- 1 pound (4 sticks) butter (unsalted)
- ½ cup chives (fresh, finely chopped)
- In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the chives.
- Add the chopped chives and continue mashing/squishing/mixing the butter until fully mixed.
- Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
- Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
- Chill or freeze until needed.