Everyone goes crazy for these potatoes and I can't blame them. They're creamy and rich but the fresh herbs give them a really fresh taste. I really love the color and texture that the skins from the potatoes give the mash, and it also means less work because you get to skip the peeling!
Recipe courtesy of Dave Lieberman
Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds red-skinned new potatoes
  • Kosher salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 8 tablespoons (1 stick) butter
  • A small handful chopped fresh chives (about 3 tablespoons)
  • A small handful roughly chopped basil leaves (about 2 1/2 tablespoons)

Directions

Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.

Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.

Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.

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