Mashed Red-Skinned Potatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Mashed potatoes are at their best when you don't fuss with them too much, and leaving the skins on gives them a rustic, almost rakish air. These harmonize beautifully with a generous splash of the chicken's luxurious gravy , but remember to save room for dessert. Ingredients:
2 pound red potatoes (preferably organic) |
1 cup whole milk |
1/2 stick unsalted butter, softened |
Directions:
1. Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
2. Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.
3. Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.
4. What to drink:Haggipavlu Nemea '04
5. Cooks' note: Mashed potatoes are best served immediately but can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a heavy saucepan over low heat, stirring in about 1/4 cup milk.
|
|