SMASHED POTATOES

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SMASHED POTATOES

 

This is from Cooks Illustrated

SERVES 4 TO 6

 

White potatoes can be used instead of red, but their skins lack the

pleasing rosy color of red skins. Try to get potatoes of equal size;

if that's not possible, test the larger potatoes for doneness (use a

paring knife). If only larger potatoes are available, increase the

cooking time by about 10 minutes.

 

2 pounds red potatoes

(about 16 small to medium;

2 inches in diameter), scrubbed

 

Salt

 

1 bay leaf

 

4 tablespoons (1/2 stick) unsalted

butter, melted and warm

 

1/2 cup cream cheese (4 ounces),

room temperature

 

Ground black pepper

 

3 tablespoons chopped

fresh chives (optional)

 

1. Place the potatoes in a large saucepan and cover with 1 inch cold

water; add 1 teaspoon salt and the bay leaf. Bring to a boil over

high heat, then reduce the heat to medium-low and simmer gently

until a paring knife can be inserted into the potatoes with no

resistance, 35 to 45 minutes. Reserve 1/2 cup of the cooking water,

then drain the potatoes. Return the potatoes to the pot, discard the

bay leaf, and allow the potatoes to stand in the pot, uncovered,

until the surfaces are dry, about 5 minutes.

 

2. While the potatoes dry, whisk the melted butter and softened

cream cheese in a medium bowl until smooth and fully incorporated.

Add 1/4 cup of the reserved cooking water, 1/2 teaspoon pepper, the

chives (if using), and 1/2 teaspoon salt. Using a rubber spatula or

the back of a wooden spoon, smash the potatoes just enough to break

the skins. Fold in the butter-cream cheese mixture until most of the

liquid has been absorbed and chunks of potatoes remain. Add more

cooking water 1 tablespoon at a time as needed, until the potatoes

are slightly looser than desired (the potatoes will thicken slightly

with standing). Adjust the seasonings with salt and pepper; serve

immediately.