Ingredients
- 3 pounds red potatoes, scrubbed and cut into 2-inch pieces shopping list
- 8 tablespoons (1 stick) unsalted butter cut into small pieces, at room temperature shopping list
- 1 to 1 1/4 cups heavy cream, at room temperature shopping list
- 1/4 cup finely chopped Italian parsley leaves shopping list
- 1 bunch chives, minced shopping list
How to make it
- Put the potatoes in a large saucepan and add cold water to cover them by at least 4 inches. Bring to a boil over medium heat and continue boiling until the potatoes can be pierced through the center with a sharp knife, about 20 to 25 minutes. Be careful not to overcook, or they’ll be mushy.
- Working quickly, place the potatoes in a colander, shaking it gently to drain excess liquid. Immediately return the potatoes to the pot (but do not put it back on the heat).
- Using a rigid whisk or handheld potato masher, break the potatoes into smaller pieces. Mash the butter into the potatoes a few pieces at a time. Make a well in the center of the potatoes and drizzle in the cream, mashing it in until the desired consistency is reached.The potatoes should remain a little lumpy.
- Fold the parsley and chives into the potatoes, and season with salt and freshly ground pepper.
The Rating
Reviewed by 23 people-
Well... there go the hips again! LOL
Nothing has been tasting good lately.. this sounds so good...
Thanks for the post..
linebb956
in La Feria loved it
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Great recipe love chives thanks Joymarie
momo_55grandma
in Mountianview loved it
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yum. 5 from me
cookingforfun
in Marblehead loved it
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