Smashed Fingerling Potatoes
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Butter (béarnaise)1 tbsp
Tarragon (chopped fresh)Directions:
1
Place potatoes in large pot
2
Add enough water to pot to cover potatoes by 1 inch
3
Bring to boil; cook potatoes until tender, about 15 minutes
4
Drain and return potatoes to pot
5
Add Béarnaise Butter to potatoes
6
Using potato masher, coarsely mash potatoes
7
Add 1/2 cup milk; stir to blend
8
Add more milk by tablespoonfuls as needed if dry
9
Season to taste with salt and pepper
10
(Can be made 2 hours ahead
11
Let stand at room temperature
12
Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry
13
) Transfer to bowl, sprinkle with tarragon and parsley, and serve
14
Place potatoes in large pot
15
Add enough water to pot to cover potatoes by 1 inch
16
Bring to boil; cook potatoes until tender, about 15 minutes
17
Drain and return potatoes to pot
18
Add Béarnaise Butter to potatoes
19
Using potato masher, coarsely mash potatoes
20
Add 1/2 cup milk; stir to blend
21
Add more milk by tablespoonfuls as needed if dry
22
Season to taste with salt and pepper
23
(Can be made 2 hours ahead
24
Let stand at room temperature
25
Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry
26
) Transfer to bowl, sprinkle with tarragon and parsley, and serve