Saturday, December 14, 2013

Smashed Fingerling Potatoes With Bernaise Butter

This comforting, yet elegant, holiday side dish starts with a flavored butter that can be made ahead. Your guests will never guess it was so easy to whip up!

best mashed potato recipe best mashed potatoes smashed potato recipe

 Who doesn't love mashed potatoes?
Well, there's my teenage step-son, who also doesn't like mac n' cheese, but we won't go there.

I think it's safe to say that most of us will be making, and thoroughly enjoying, our fair share of hot, creamy mashed potatoes of some sort this holiday season.

mashed potatoes with butter best mashed potatoes recipe smashed potatoes fingerling potatoes
These potatoes are super simple to whip up. You'll start by boiling up plain old fingerling potatoes until they are fork tender. Then you'll mash those babies up.
All of the flavor of these mashed potatoes comes from a compound butter that can be made a few days ahead of time.
I made this one with white wine vinegar, shallots, tarragon, and parsley. I think there's a lot of different herbs and aromatics you could use, but these flavor components came together so well that I'd highly recommend sticking with these!
Once your potatoes are properly smashed, add your compound butter, some warm milk, and then smash to your heart's content.
Since I made such a big batch, we had some leftover, which reheated fantastically the next night with a touch of milk.
Thankfully no one was keeping tabs on how many servings I had.
mashed fingerling potato recipe fingerling potatoes best mashed potatoes

Smashed Fingerling Potatoes Wither Bernaise Butter
serves 6 as a side

1/3 cup chopped shallots
1/2 cup white wine vinegar
2 Tbsp chopped fresh tarragon, divided
2 Tbsp chopped fresh parsley, divided
1/2 cup butter (1 stick), room temperature
2 tsp grated lemon peel
2 lbs fingerling potatoes, washed and unpeeled
1/2 cup whole milk, warmed
Kosher salt and freshly ground pepper

Place shallots, vinegar, half of tarragon and half of parsley in a small saucepan. Simmer over medium-high heat until liquid is reduced to 3 tablespoons, about three minutes. Strain liquid into a small bowl, discarding solids, and cool.
Mix butter, lemon peel and 1/2 tsp salt in a small bowl. Add liquid and remaining herbs and stir to blend. Refrigerate butter if not using immediately. Bring to room temperature when ready to use.
Place potatoes in a large pot. Pour enough water to cover potatoes by 1-inch. Bring to boil. Cook potatoes until fork tender, about 30 minutes. Drain and return potatoes to pot.
Add bernaise butter to potatoes. Using a potato masher (I used two mojito muddles because I don't have a potato masher), coarsely mash potatoes. Add 1/2 cup milk. Stir to combine. Add salt and pepper to taste.
Transfer to a bowl and sprinkle with more chopped herbs to serve.

No comments:

Post a Comment