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

Shallot Mashed Carrots

At times carrots seem so ubiquitous in cooking that they seem to take a sideline more than center stage, being one of many ingredients instead of the main ingredient. I find carrots can serve both roles better than most other vegetables because they have a sweet mild flavor and a beautiful color. I do not often think of carrots as creamy, but when they are mashed and real cream is added they certainly are able to become a rich and creamy side dish with a perfect orange hue. I like mashed carrots with green beans or blue potatoes.

1 lb carrots, peeled and cut into thick rounds

¼ c cream

1 tbsp butter

1 large shallot, finely diced

1 tbsp parsley, finely chopped

salt and pepper

1. Steam carrots over boiling water until tender. Once tender, remove carrots from heat and set aside.

2. Meanwhile, heat the butter in a small pan over medium heat. Add shallots and sauté until soft, 2-3 minutes. Remove from heat and add parsley, continue sautéing for another minute off heat.

3. Combine sautéed shallots, cream and carrots in food processor. Combine ingredients until smooth. Season to taste with salt and pepper.

4. Serve carrots warm or hot.

Serves 3-4