Püree aus roten Kartoffeln

Zutaten

• 8 cups water
• 1 1/2 teaspoon kosher salt (divided)
• 2 pounds red potatoes
• 2 tablespoons unsalted butter
• 1/2 cup half-and-half
• black pepper (for seasoning)
• 1 tablespoon chopped chives

Zubereitung

1. 1

   Boil the Water - In a large pot, add the water and 1 teaspoon salt and bring to a boil.

2. 2

   Cook the Potatoes - Cut potatoes into quarters and add to a colander. Rinse under cool water to remove the starches. The water should run clear, about two to three times. Drain and add to the boiling water. Cook potatoes until fork-tender, about 15 minutes.

3. 3

   Rinse the Potatoes - Drain the potatoes in a colander and rinse with hot water for 30 seconds to remove any residual starches.

4. 4

   Mash the Potatoes - Add the potatoes back to the pot and use a potato masher to lightly break them down until smooth. Leave chunks for a more rustic texture.

5. 5

   Add the Butter - Add butter and gently fold it in.

6. 6

   Heat the Half-and-Half - Microwave half-and-half for 45 seconds until warmed, about 120ºF (49ºC). Whisk together half-and-half and ½ teaspoon salt.

7. 7

   Fold in the Half-and-Half - Gradually fold the cream into the potatoes in three additions, allowing it to absorb before adding more. Season with salt and pepper to taste.

8. 8

   To Serve - If needed, rewarm the potatoes over medium heat, stirring occasionally. Garnish with black pepper and chives.