Püree aus roten Kartoffeln

Zutaten

• 2 1/2 lbs. red potatoes, scrubbed and quartered
• 3 tsp. kosher salt, divided
• 2 Tbsp. unsalted butter
• 3/4 cup whole milk
• 2 oz. cream cheese, cubed and at room temperature

Zubereitung

1. 1

   Place potatoes in a large pot and cover with cold water about an inch above the potatoes. Add 2 teaspoons of salt and bring to a boil over high heat. Reduce heat to a medium-high and cook, uncovered, until knife tender, about 10-12 minutes.

2. 2

   Meanwhile, while the potatoes are cooking, heat milk, butter, and 1 teaspoon of salt in a small sauce pan. You want the milk just warmed and butter melted. Avoid boiling the milk.

3. 3

   When the potatoes are done, drain out all of the water thoroughly, and using a potato masher, mash the potatoes until desired consistency.

4. 4

   Pour half of the milk mixture over the potatoes and fold it in with a wooden spoon until potatoes have soaked up the milk. Add the remaining milk and cream cheese. Fold in until the milk is absorbed and cream cheese is melted. Avoid over-mixing or the potatoes will become gluey. Taste the potatoes and add extra salt and more milk if desired.

5. 5

   Serve warm garnished with freshly cracked black pepper and minced fresh parsley or chives!