Oct 13

One potato, two potato

If I took a poll and asked about favorite side dishes in the fall/winter, what percentage do you think would include potatoes?  They’re very popular this time of year.  So, it’s good to come up with lots of different ways to make them…

This dish isn’t quite mashed.  Well, it’s partially mashed.  Leave the taters chunky…don’t get carried away.  Better yet, don’t even bust out the mixer.  Use what God gave you.

Warning: these are addictive.  Licking the bowl is totally okay.

I served this with my chicken marsala, which I usually cut and serve over pasta.  I think it may have been even more delicious this way!

Red Skin Potato Mash

6 red potatoes (medium-large), cut into quarters
5 tablespoons salted butter, softened
3/4 cup heavy cream
salt and pepper

Boil potatoes until cooked.  Drain and return to hot pot.

Add butter and cream and mix with a fork, squashing the potatoes at the same time, but leaving them chunky.  Add salt and pepper to taste.  Serve.

Serves 3-4.

Linked to:  Tastetastic Thursday

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3 Responses to One potato, two potato

  1. Deeba PAB says:

    Whats not to love about these? Super YUM!!!

  2. Peggy says:

    These are definitely how I love my potatoes! Chunky is good in my opinion =)

  3. Amy says:

    That’s pretty much how I make my mashed taters. Skin on and chunky. Yum! Thanks so much for linking up at A Little Nosh!

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