Baby Red Potatoes
Author: Haggen Northwest Fresh
- 3 lb baby red potatoes, peeled and halved
- 2 Tbsp kosher salt
- 1 ½ cup heavy cream
- ⅓ lb unsalted butter
- Place potatoes in pat with salt and cover with water. Simmer potatoes until soft but not falling apart.
- In separate pot, combine cream and butter, and heat until butter is melted.
- Process potatoes, cream and butter in a food mill or mixer with a whip attachment until smooth. Cover and keep in a warm spot by the stove.