Wash, peel and quarter the potatoes.
Fill a saucepan with water, add salt and bring to the boil. Add the chopped potatoes and boil for about 15 minutes or until they are soft but not falling apart.
Remove the pan from the heat and drain the potatoes.
Return the potatoes to the pan but not to the heat. Add the cream cheese, milk and the butter and mash all of the ingredients together, making sure there are no lumps.
Stir in the chives and season with salt and pepper.
Serve immediately.

Vichyssoise

This is a classic French soup made from potatoes and leeks, which is usually served chilled. Although chives do not feature in the soup, they always feature as a garnish and the soup would not be complete without them.

Ingredients

12 oz (340 g) of finely sliced leeks
15 fl oz (425 ml) of vegetable stock
10 fl oz (285 ml) of milk
4 oz (115 g) of peeled and diced potatoes
2 oz (55 g) of butter
1 chopped onion
4 tbsp of cream
splash of white wine
1 bay leaf
chives
salt and pepper

Method

Melt the butter in a large saucepan over a medium-high heat.
Reduce the heat and add the chopped onion and leeks. Cook gently for about 10 minutes until the vegetables have softened.
Add the diced potatoes, stock, bay leaf and splash of wine and bring to the boil. Reduce the heat to low and cover the pan with a lid. Simmer for about 15 minutes or until the potatoes are soft.
Remove the pan from the heat and allow to cool considerably. Remove the bay leaf and discard.
Season the soup and then transfer to a blender or liquidiser. Blend until the liquid is smooth.
Return the soup to the saucepan and stir in the milk and cream. Check the seasoning.
Chill the soup in the refrigerator until you are ready to serve.
Serve into individual bowls and garnish with freshly snipped chives. Alternatively, if you prefer, this soup can be eaten hot and only needs to be warmed up.

Prawn and Chive Tartlets

These delicious little shellfish mini-tartlets are ideal for appetizers, party food or even a special treat to yourself.

Ingredients

12 oz (340 g) of plain flour
6 oz (170 g) of butter
3 oz (85 g) of freshly grated Parmesan cheese
2 lightly beaten eggs
3 tbsp of ice cold water
For the filling
8 oz (225 g) of chopped cooked and shelled prawns
¼ pint (140 ml) of double cream
3 tbsp of chopped fresh chives
1 beaten egg
pinch of saffron strands
salt and pepper

Method

If you have a food processor at home, place the flour, butter and Parmesan cheese inside and process until the mixture resembles breadcrumbs (this can also be done by rubbing the same ingredients together in a mixing bowl).
Add the 2 eggs and the iced water and process until the mixture transforms to a ball of dough.
Wrap the pastry dough in cling film and place in the refrigerator for about 30 minutes to chill.
Sprinkle a little flour over a large clean surface and thinly roll out the dough. Using a 2-inch pastry cutter cut out 60 mini-tartlet rounds and place each one neatly inside a tartlet tin.
Prick the bases of the pastry tartlets with a fork and then chill in the fridge for a further 30 minutes.
Meanwhile, preheat the oven to 400°F (200°C). Remove the trays from the fridge and place in the preheated oven. Cook for 10 minutes or until the pastry is golden brown in colour.
In a medium-sized bowl whisk together the egg, double cream, saffron and chives and season with salt and pepper.
Remove the pastry tartlets from the oven and ¾ fill each pastry case with some chopped prawns.
Top each filled pastry case with a teaspoonful of the cream and chive mixture.
Return to the oven and bake for between 5 and 10 minutes.
Remove from the oven and garnish with a few chopped chives.