Mashed Red Bliss Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 pounds medium red bliss potatoes |
kosher salt and pepper |
8 tablespoons (1 stick) unsalted butter, cut into pieces |
3/4 cup buttermilk |
1/4 cup heavy cream |
1/4 teaspoon ground nutmeg |
3 tablespoons chopped fresh chives |
Directions:
1. Place the potatoes, skins on, in a large pot and cover with cold water. Bring to a boil and add 2 1/2 tablespoons salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, buttermilk, cream, nutmeg, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Mash the potatoes with a handheld masher. Fold in the chives before transferring to a serving dish.Make-Ahead Note: The potatoes can be made up to 2 hours in advance and kept warm in a double boiler or Crock-Pot. If the potatoes are chilled and then reheated, they will turn dry and pasty.
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