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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that's not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife. Ingredients:
2 lbs red bliss potatoes, unpeeled and scrubbed (about 2-inches in diameter) |
table salt |
1 bay leaf |
4 tablespoons unsalted butter, melted and warm |
1/2 cup cream cheese, room temperature |
ground black pepper |
3 tablespoons chopped chives (optional) |
Directions:
1. Place potatoes in large saucepan and cover with 1-inch cold water; add 1 teaspoons salt and bay leaf. Bring to boil over high heat then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35-45 minutes. Reserve 1/2 cup cooking water, 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.
2. While potaotes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated.
3. Add 1/4 cup of reserved cooking water, 1/2 teaspoons pepper, chives (if using) and 1/2 teaspoons 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 Tbsp, 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.
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