CRUSHED RED POTATOES ATK

Boiled-and-buttered red potatoes can be boring; all the flavor remains on the outsides of the potatoes, leaving the interiors bland. To fix that, we simmered 2 pounds of red potatoes until they were completely tender, drained them, and then melted some butter in the empty pot before adding minced garlic, chopped fresh chives, chopped fresh parsley, salt, and pepper. We then added the still-steaming potatoes, lightly pressed each with the back of a spoon until it broke apart, and gently stirred the potatoes with the buttery herb mixture to ensure that it worked its way into all the nooks and crannies (and every bite)

 BE SURE TO USE SMALL RED POTATOES, MEASURING 1-2 INCHES IN DIAMETER.  USE A GENTLE HAND WHEN CRUSHING THE POTATOES.
2 pounds small red potatoes, unpeeled
1/2 t table salt, plus salt for cooking
6 T unsalted butter
1 garlic clover, minced
2 T minced fresh chives
2 T minced fresh parsley
1/4 t. pepper
1.  Place potatoes and 2 T salt in Dutch oven and cover with water by 1".  Bring to a boil oer high heat.  Reduce heat to medium-high and simmer til paring knife slips easily into and out of potatoes, about 20 minutes (Potatoes should be very tender).  Drain potaotes in a colander

 2.  In now-empty pot, melt butter over medium heat. Add garlic and cook until fragrant about 30 seconds.  Off heat, stir in chives, parsley, pepper and salt.

 3. Add potatoes to pot, press each potato with the back of spoon or spatula to lightly crush (do not mash; potatoes should still have texture).  Stir to coat potatoes with butter mixture (potatoes will break up slightly, this is OK. Transfer to platter. Serve

Comments

Post a Comment

Popular posts from this blog

MG the best Hawaiian Rolls recipe

Image
  King’s Hawaiian Rolls  are the iconic little bread everyone raves about. Traditionally made with pineapple juice among other good things like honey and buttermilk, this spongey rolls are irresistible. This recipe yields a sweet, slightly tangy side roll that is good on its own or as a slider bun or a breakfast sandwich bun. These are tender and golden and as good toasted as they are fresh.  Dough ¼ cup water 4 ½ teaspoons dry yeast ½ cup buttermilk 3/4 cup pineapple juice 1/3 cup unsalted butter, melted 1/3 cup honey 1 egg 1 tablespoon pure vanilla extract 1 ¾ teaspoon salt 5- 5 ½ cups all-purpose flour 2 tablespoons potato starch, optional Honey Butter Glaze ¼ cup unsalted butter, melted 1 tablespoon honey In a mixer bowl, briskly stir water and yeast together. Then add in buttermilk, pineapple juice, butter, honey, egg, vanilla, salt, most of the flour and the potato starch if you’re using it. Stir and then adding in flour as required, knead to make a soft dough, 3-5 ...
Read more

Pork Tenderloin Roulade with Bacon, apple and gruyere

STUFFING: 3 slices bacon, cut into ½-inch pieces 1 Granny Smith apple, peeled, cored, and chopped 1 shallot, minced 1 teaspoon minced fresh thyme 3 ounces Gruyère cheese, shredded (¾ cup) 2 (1- to 1¼-pound) pork tenderloins, trimmed 1 ½ teaspoons kosher salt ½ teaspoon pepper 1 tablespoon extra-virgin olive oil Cook bacon in 12" ovensafe skillet over med heat til crispy, 5-7 minutes. Add apple, shallow and thyme and cook until apple is softened, 4-6 minutes Transfer to bowl and let cool for 10 minutes. For the pork:  Adjust oven rack to middle position and heat oven to 350 degrees.  Cut tenderloins in half horizontally, stopping 1/2" from the edge so halves remain attached  Open up tenderloins, cover with plastic wrap and pound to even 1/4" thickness. Working with 1 tenderloin at a time, trim and discard any ragged edges to create a neat rectangle. With the long side facing you, sprinkle half of the stuffing (scant 1 cup) over...
Read more

virginia peanut pie

Image
The contrasting flavors and textures of this Virginia Diner specialty are easy to love. The pie is simultaneously sweet and salty, with a creamy filling tucked beneath a crunchy top. It's a lot like pecan pie but easier to make. The recipes we tried turned out pies that were too busy with added flavors and spices, were too sweet, or had nuts that didn't feel integrated with the filling. For our version, we settled on a mix of light corn syrup and brown sugar as the sweetener, limited our flavorings to just vanilla and salt, and doubled the amount of peanuts called for in most recipes. We also found a way around precooking the filling and prebaking the crust. And when it came to choosing the peanuts, we found that any type EXCEPT Spanish red skin peanuts will work.  GATHER YOUR INGREDIENTS Crust 1¾  cups (8¾ ounces)  all-purpose flour 1  tablespoon granulated sugar  ¾  teaspoon salt  12  tablespoons  unsalted bu...
Read more