The HOLIDAYS are upon us and that means mashed potatoes and other yummy food!
We (a joint effort between my husband and I) made these for Thanksgiving. It is a very easy recipe to follow. I added a little bit of cream cheese (1/4 a block) just before serving.
PREP: 15 MINS TOTAL TIME: 40 MINS SERVINGS:8
- 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces (we used a different potato-what we had)
- Coarse salt
- 1 3/4 cups half-and-half
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 tablespoons chopped fresh chives, plus more for garnish
Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.STEP 3
In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.
*You may prepare the mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.