Kartoffelpüree aus roten Kartoffeln

Zutaten

• 2.5 pounds red potatoes
• 6 tablespoons unsalted butter (cut into chunks)
• 2/3 cup half-and-half (plus more as needed)
• Garlic powder to taste
• Salt and pepper to taste
• Chopped chives for garnish

Zubereitung

1. 1

   Scrub the potatoes clean and cut them into 1.5 inch chunks. Don’t peel the potatoes.

2. 2

   Add the potatoes into a large pot and cover it with cold or room temperature water, enough to fully cover the potatoes. Bring to a boil over high heat, and then reduce to medium high to cook for about 15 to 20 minutes or until fork tender. Drain the water and return potatoes to the pot. Tip: They are ready when a fork easily pierces through. If there is resistance, it needs more time. You can also taste it - if they aren’t ready yet, they will have a little bit of a raw taste.

3. 3

   In a medium bowl, microwave the half-and-half with the butter together for a few seconds, until melted and warmed up. Give it a stir to combine.

4. 4

   Mash the potatoes with a potato masher, gradually adding the warmed up half-and-half and butter at the same time. If needed, add more half-and-half. Season with garlic powder, salt and pepper to taste and stir a few more times to combine. Tip: Add the liquid little by little until you get the desired consistency. Adjust as needed.

5. 5

   Garnish with chopped chives. I also like to serve with a few dollops of softened butter on top. Enjoy!