Red Skin Potato Mash


 

Chris Allingham

Administrator
Staff member
From Food & Wine Magazine, November 2004
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Red Skin Potato Mash

Serves 12

6 pounds red potatoes, washed and cut into 2" chunks
Salt
2 sticks unsalted butter, softened
2 cups warm milk
2 scallions, thinly sliced
Freshly ground black pepper

Put potatoes in large pot and cover with water. Put lid on pot and bring to a boil. Add large pinch of salt and boil uncovered over moderate high heat until fork tender, about 25 minutes. Drain potatoes and return to pot.

Shake pot over moderate high heat to dry the potatoes. Off heat, lightly mash the potatoes, then add butter and milk and mash until incorporated. Stir in scallions, season with salt & pepper.
 

 

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