Leaving the skins on small red-skinned potatoes adds wonderful color and texture and makes this dish even easier to prepare.
Recipe information
Yield
Makes 8 servings
Ingredients
3 pounds red-skinned fingerling or baby red-skinned potatoes, unpeeled, cut into 1-inch pieces
1/2 cup Béarnaise Butter
1/2 cup (or more) warm whole milk
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh Italian parsley
Preparation
Step 1
Place potatoes in large pot. Add enough water to pot to cover potatoes by 1 inch. Bring to boil; cook potatoes until tender, about 15 minutes. Drain and return potatoes to pot.
Step 2
Add Béarnaise Butter to potatoes. Using potato masher, coarsely mash potatoes. Add 1/2 cup milk; stir to blend. Add more milk by tablespoonfuls as needed if dry. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry.) Transfer to bowl, sprinkle with tarragon and parsley, and serve.
