Mashed Reds

By Addie

One of our takes on the classic mashed—with skin-on red potatoes and chopped herbs. (CHOW)

Ingredients

• 3 pounds red potatoes, scrubbed and cut into 2-inch pieces
• 8 tablespoons unsalted butter (1 stick), cut into small pieces, at room temperature
• 1-1 1/4 cups heavy cream, at room temperature
• 1/4 cup finely chopped fresh Italian parsley leaves
• 1 bunch fresh chives, minced

Preparation

Step 1

1. Place potatoes into a large pot, add water to cover the potatoes by 2 inches, and salt well (the water should taste like seawater). Bring to a boil over medium heat and continue boiling until the potatoes can be pierced through the center with a sharp knife, about 20 to 25 minutes. Be careful not to overcook, or they’ll be mushy.

2. Drain the the potatoes into a colander, shaking it gently to drain excess liquid. Return the potatoes to the pot but do not put it back on the heat. Using a handheld potato masher, break the potatoes into smaller pieces. Add butter, a few pieces at a time, and fold to incorporate. Make a well in the center of the potatoes and drizzle in the cream, folding it in until the desired consistency is reached. (The potatoes should remain a little lumpy.)


3. Fold the parsley and chives into the potatoes, and season with salt and freshly ground pepper.