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Prep Time: 4 Minutes Cook Time: 30 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Potatoes seasoned with parsley, garlic, peppercorns and onion. From Chef Stratta at the Phoenician hotel in Phoenix. Ingredients:
8 yukon gold potatoes |
1 bulb of garlic (split) |
2 tablespoons thyme |
1 tablespoon black peppercorns |
2 bay leaves |
1/4 cup onion (chopped) |
1 1/2 teaspoons kosher salt |
1/4 cup olive oil |
1/4 cup butter |
1/4 cup italian parsley |
Directions:
1. Combine potatoes, garlic, thyme, peppercorns, bay leaves, onion and salt in a large saucepan filled with 1/2 gallon of water. Cook over high heat. Bring to boil, reduce heat and simmer 30-35 minutes.
2. Remove potatoes, cool slightly and peel.
3. Combine potatoes, olive oil and butter in a large bowl.
4. Mash potatoes with a fork or potato masher, then stir in parsley, salt and pepper.
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