Prep 40 mins
Cook 20 mins
Got this recipe from Cook's Illustrated. Very tasteful.
- 2 lbs red potatoes, unpeeled and scrubbed (about 2 inches in diameter)
- 1⁄2 teaspoon salt
- 1 bay leaf
- 4 tablespoons butter (melted and warm)
- 1⁄2 cup cream cheese, at room temperature (4 ounces)
- 1⁄2 teaspoon ground black pepper
- 3 tablespoons fresh chives, chopped (optional)
- Place potatoes in large saucepan and cover with 1 inch cold water; add 1 tsp salt and bay leaf.
- Bring to boil over high heat, then reduce heat to med-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.
- Reserve 1/2 cup cooking water, and then drain potatoes.
- Return potatoes to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
- While potatoes dry, whisk melted butter and soften cream cheese in med bowl until smooth and fully incorporated.
- Add 1/4 cup of reserved cooking water, 1/2 tsp pepper, chives (if using), and 1/2 tsp salt.
- Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins.
- Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain.
- Add more cooking water 1 tablespoon at a time as needed; until potatoes are slightly looser than desired (potatoes will thicken slightly with standing).
- Adjust seasonings with salt and pepper; serve immediately.
This might be a good company potato dish--simple, yet the smashed red skins and potato chunks look very appealing and classy in a rustic sort of way. The flavor was somewhat ordinary (I substituted onion salt instead of plain salt), but they were tasty nonetheless. If you're looking for a way to jazz up red potatoes without too much flavor alteration, this will make you happy.