Smashed Potatoes

  Thanksgiving is only a few weeks away.  I will be featuring posts on my blog, of recipes that you and your family may enjoy with your Thanksgiving feast.

These potatoes are easy to make and they give a bit of variety to the basic mashed potato. I love all the herbal notes, and besides chives, I like to also add chopped parsley to these type of potatoes.  It gives them a fresh taste that way.

As Always, 

ENJOY!

Smashed Potatoes

Recipe adapted from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

• INGREDIENTS
2½ pounds baby red potatoes, quartered
Kosher salt, to taste
5 parsley sprigs
3 sage sprigs
1¼ cups whole milk
4 tablespoons unsalted butter, plus more for serving
2 tablespoons finely chopped chives

DIRECTIONS

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 10 to 15 minutes.

2. Meanwhile, tie the parsley and sage together with butcher's twine and place in a small saucepan. Add the milk and butter, and bring to a low boil over medium-high heat, 5 minutes. Remove from the heat and discard the parsley-sage bouquet.

3. Strain the potatoes, reserving ½ cup of the cooking water, and return both the potatoes and reserved water to the pot. Smash the potatoes with a potato masher or large fork until chunky. Pour the warm milk mixture over the potatoes and continue to smash until smooth. Adjust the seasoning to taste with salt.

4. Transfer the potatoes to a large bowl and top with a pat of butter. Garnish with the chives and serve.