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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Got this recipe from Cook's Illustrated. Very tasteful. Ingredients:
2 lbs red potatoes, unpeeled and scrubbed (about 2 inches in diameter) |
1/2 teaspoon salt |
1 bay leaf |
4 tablespoons butter (melted and warm) |
1/2 cup cream cheese, at room temperature (4 ounces) |
1/2 teaspoon ground black pepper |
3 tablespoons fresh chives, chopped (optional) |
Directions:
1. Place potatoes in large saucepan and cover with 1 inch cold water; add 1 tsp salt and bay leaf.
2. Bring to boil over high heat, then reduce heat to med-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.
3. Reserve 1/2 cup cooking water, and then drain potatoes.
4. Return potatoes to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
5. While potatoes dry, whisk melted butter and soften cream cheese in med bowl until smooth and fully incorporated.
6. Add 1/4 cup of reserved cooking water, 1/2 tsp pepper, chives (if using), and 1/2 tsp salt.
7. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins.
8. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain.
9. Add more cooking water 1 tablespoon at a time as needed; until potatoes are slightly looser than desired (potatoes will thicken slightly with standing).
10. Adjust seasonings with salt and pepper; serve immediately.
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