Forgive us, but smooth mashed potatoes can be a bit, well, boring. Instead, leave the skin on for a bowl of textured potatoes flecked with bits of red. The extra pat of butter at the end adds creamy goodness and gives a surprising contrast to the warm spuds.
To learn more, read "Taters Gonna Tate."
Recipe adapted from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2½ pounds baby red potatoes, quartered
Kosher salt, to taste
5 parsley sprigs
3 sage sprigs
1¼ cups whole milk
4 tablespoons unsalted butter, plus more for serving
2 tablespoons finely chopped chives
1. Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 10 to 15 minutes.
2. Meanwhile, tie the parsley and sage together with butcher's twine and place in a small saucepan. Add the milk and butter, and bring to a low boil over medium-high heat, 5 minutes. Remove from the heat and discard the parsley-sage bouquet.
3. Strain the potatoes, reserving ½ cup of the cooking water, and return both the potatoes and reserved water to the pot. Smash the potatoes with a potato masher or large fork until chunky. Pour the warm milk mixture over the potatoes and continue to smash until smooth. Adjust the seasoning to taste with salt.
4. Transfer the potatoes to a large bowl and top with a pat of butter. Garnish with the chives and serve.
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