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Smashed Red-Skin Potatoes
Time: 40 mins
Ingredients
- 4 lbs small new red potatoes, quartered
- 2 teaspoons salt, plus
- 1 1/2 teaspoons salt
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 3/4 teaspoon pepper
Directions
- 1 Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
- 2 Add 2 tsp salt to water; bring to a boil.
- 3 Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
- 4 In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
- 5 Drain potatoes; transfer to large bowl.
- 6 With potato masher, smash potatoes together with hot cream mixture until well blended.
- 7 To potatoes, add sour cream, remaining salt, and the pepper.
- 8 Blend in with the potato masher; continue to smash until desired consistency is achieved.
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