Sunday, March 29, 2009

Red-Skinned Mashed Potatoes

I love these mashed potatoes! Leaving the skins on gives it a rustic presentation and texture. You can substitute whole milk or even heavy cream for the half-and-half if you prefer more or less rich and creamy mashed potatoes. It’s also important to use unsalted butter so that you can control how much salt goes into this dish. Also, throw in any fresh herbs you may have on hand to add complementary flavors.

1 ½ pounds red potatoes
1 bay leaf
2 cloves garlic
3 tablespoons unsalted butter
1 cup half-and-half
1 teaspoon salt
½ teaspoon freshly ground pepper

Place potatoes in a large pot with the bay leaf and garlic. Cover with cold water and bring to boil. Reduce heat to medium-high and cook for 20 minutes, until potatoes are fork tender. Drain and remove bay leaf. Return the potatoes and garlic to the pot and mash with a potato masher. Add butter and ¼ cup of half-and-half. Continue mashing. In ¼ cup increments, slowly add half-and-half while continue mashing, allowing the potatoes to soak in the liquid. Season with salt and pepper. Serve warm.

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