My F&W
quick save (...)
Red Skin Potato Mash
© Lucy Schaeffer

Red Skin Potato Mash

  • ACTIVE: 15 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 12
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 6 pounds red potatoes, scrubbed and cut into 2-inch chunks
  2. Salt
  3. 2 sticks (1/2 pound) unsalted butter, softened
  4. 2 cups warmed milk
  5. 2 scallions, thinly sliced
  6. Freshly ground pepper
  1. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot.
  2. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper and serve.
Make Ahead The mashed potatoes can be made early in the day. Cover and keep warm, then reheat gently, adding more warm milk if the potatoes seem stiff.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.