Just a quick change to traditional mashed potatoes.
- 3# red bliss potatoes (It doesn’t matter how big or small, as long as they are all the same size, but do not cut the potatoes. Red bliss will obsorb too much water if you cut them before boiling and will get gluey)
- 1 large pot cold water
- 4 tbsp. sweet unsalted butter
- 1/2 C milk, half & half, light cream – your choice
- Fresh chive
- Salt & pepper
Put the washed potatoes, skin intact, into the pot with cold water. Bring to a boil, and depending on the size, cook for anywhere from 15 to 30 minutes, until a fork goes easily into the potato.
Drain the potatoes and return them to the pot. In the meantime, put the milk and butter into a microwave safe dish (I use a glass measuring cup) and heat for about 45 seconds until the butter is melted and the milk is warm.
Add the milk and butter to the pot as you mash the potatoes using an old fashioned potato masher. Please do not whip the potatoes – with the skins it will just make mush.
Season with salt and pepper to taste.
Cut up some fresh chive and mix them into the potatoes, leaving about 1 tbsp. of the chives to decorate the top.