January 26, 2011

Parsley-Garlic Butter Smashed New Potatoes

Eating potatoes new be one of my favorite ways to consume potatoes. Their immaturity makes them incredibly tender and easy to work with, as the skin is so thin it does not need to be removed. Steaming new potatoes seems to help them maintain their fresh taste and texture while at the same time retaining their moisture. Between the new potatoes and butter, this dish is particularly delicate and creamy. Smashed new potatoes work very well with mashed carrots and celeriac purée.

I used red new potatoes for this dish, but most waxy variety of new potato will work well.

1 lb waxy new potatoes

3 cloves garlic, pressed or finely chopped

¼ c parsley, finely chopped

¼ c butter

salt and pepper

1. Steam potatoes over boiling water in pot with steamer basket until very tender, 30-45 minutes. Remove from heat and set aside.

2. Meanwhile, melt the butter in a small pan over low heat. Once melted, add garlic and parsley and stir to combine. Remove from heat and continue cooking off heat for 1 minute.

3. Place the steamed potatoes in a large mixing bowl and smash each potato. Add butter, parsley and garlic to potatoes and gently toss to combine. Season to taste with salt and pepper. Serve potatoes hot or warm.

Serves 3-4


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