craveytrain

First off, this is not my recipe. However, I found this to be some of the best mashed potatos I have ever had. The fresh herb taste and chunky texture helps offset the natural heaviness of mashed potatoes. I love my roasted garlic and cheese mashers, but these right here I will stack up against any I have ever tried.

First, let me give out appropriate props:
This recipe is from Good Deal with Dave Lieberman. The recipe is hosted by Food Network. Now, normally I would just link to their recipe, however, their recipes tend to disappear over time, so I wanted to keep this for posterity. Plus, I did make a few adjustments as I have found appropriate.

• Prep: 5 mins
• Cook: 35 mins
• Servings: 4

Ingredients

• 2 lbs red-skinned new potatoes
• .5 cup heavy cream
• 1 stick (8 tbsp) butter
• 3 tbsp chopped fresh chives
• 3 tbsp chopped basil leaves
• salt
• ground black pepper

Prep

Wash the potatoes and quarter them. Place them in a stock pot and enough water to cover them by 2 inches. Add 3 tbsp salt.

Cooking

Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.

Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through and butter is melted (3-5 mins).

While potatoes are warming, chop basil and chives.

Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.

Serving

The idea is to have the potatoes still chunky, not completely mashed up. Simply plate and eat.

This entry was posted on Monday, January 16th, 2006 at 9:40 am and is filed under food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.