Baby Red Potatoes
  • 3 lb baby red potatoes, peeled and halved
  • 2 Tbsp kosher salt
  • 1 ½ cup heavy cream
  • ⅓ lb unsalted butter
  1. Place potatoes in pat with salt and cover with water. Simmer potatoes until soft but not falling apart.
  2. In separate pot, combine cream and butter, and heat until butter is melted.
  3. 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.
Recipe by Northwest Fresh at