Smashed Fingerling Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Leaving the skins on small red-skinned potatoes adds wonderful color and texture and makes this dish even easier to prepare. Ingredients:
3 pounds red-skinned fingerling or baby red-skinned potatoes, unpeeled, cut into 1-inch pieces |
1/2 cup béarnaise butter |
1/2 cup (or more) warm whole milk |
1 tablespoon chopped fresh tarragon |
1 tablespoon chopped fresh italian parsley |
Directions:
1. Place potatoes in large pot. Add enough water to pot to cover potatoes by 1 inch. Bring to boil; cook potatoes until tender, about 15 minutes. Drain and return potatoes to pot.
2. Add Béarnaise Butter to potatoes. Using potato masher, coarsely mash potatoes. Add 1/2 cup milk; stir to blend. Add more milk by tablespoonfuls as needed if dry. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry.) Transfer to bowl, sprinkle with tarragon and parsley, and serve.
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