One-Pot Red Skin Mashed Potatoes
Temps de préparation
45 minutes
Taille des portions
6 to 8
Imprimer
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Ingrédients
Préparation
In our experience, the key to making the best mashed potatoes is getting the ratio of butter to milk just right. You want your potatoes to be rich and soft, but not runny. To do this, we first mash them with a hefty dose of butter before adding any milk. These red skin mashed potatoes also have a touch of grated horseradish in them for a little unexpected tang and to enhance the savory onion flavor of the chives.
*This recipe originally ran stateside on HexClad.com.
- In a HexClad 5 QT/4.75 L Hybrid Dutch Oven, add the potatoes and cover with cold water by at least 1 inch/3 cm. Add 1 tablespoon of salt and bring to a boil over high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the potatoes are very tender, but not falling apart, 15 to 17 minutes. Drain well.
- Return the potatoes to the Dutch oven and then place the pot back on the stove top. Cook over medium heat to get rid of any excess water, 2 to 3 minutes. Remove from the heat. Add the butter and mash well until all of the butter is melted. Add half of the milk and season generously with salt and pepper; mash again. Add the remaining milk and mash again until you have creamy, rustic mashed potatoes. Stir in the chives and horseradish, and season with more salt and pepper, if needed.
- Scrape the mashed potatoes into a warm serving bowl and top with a couple pats of butter and more chives for garnish, if desired.
