Creamy Mashed Redskin Potatoes
Creamy Mashed Redskin Potatoes
Submitted by Chef Mike Kenat
Potatoes, Pastas and Grains
Ingredients
- 2 lbs. redskin potatoes, diced
- 3/4 cup + 2 tablespoons Fustini's Butter olive oil, divided
- 1/2 white onion, diced
- 1 tablespoon garlic clove, minced
- 1 tablespoon Fustini's 12 Year White balsamic
- 8 oz. of cream cheese
- 1 tablespoon fresh chives, minced
- As needed cream or milk
- Kosher salt and freshly ground black pepper
Directions
- Cook the potatoes by boiling in salted water until tender enough to mash.
- In a large saucepan add 2 tablespoons of olive oil over medium heat and cook the onion until translucent, add garlic and begin to sweat garlic under low heat. Deglaze the pan with balsamic and reduce. Add cream and cream cheese to the mixture and cook until the cream cheese is well dissolved.
- Remove potatoes from heat and drain well. While potatoes are hot, puree them with a food mill or mash with a hand masher. Add garlic, cream mixture and remaining olive oil to potatoes gradually until potatoes are smooth and light. Season with salt and pepper and serve immediately.
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