Tuesday, November 30, 2010

Red Skin Potato Mash

Mashed potatoes are a staple of Thanksgiving. I usually have the usual russets or Yukon golds peeled, boiled, and mashed with butter and milk which are always good, but this year I wanted something just a bit more special. I had my choice of fingerlings, which are great for mashing, or red potatoes, which aren't quite as suited for mashing, but I think have a bit more flavor, from my CSA box. With copious amounts of milk and butter, these potatoes are unbelievably creamy, beautifully contrasted in texture by the potato skins and scallions. I typically don't make mashed potatoes this rich, but for a special occasion like Thanksgiving, they are absolutely perfect.

Red Skin Potato Mash
from Food and Wine

6 pounds red potatoes, scrubbed and cut into 2-inch chunks
2 sticks (1/2 pound) unsalted butter, softened
2 cups warmed milk
2 scallions, thinly sliced
Freshly ground pepper
1. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot.

2. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper and serve.

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