Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
6 pounds red potatoes, washed, quartered
1 large pinch kosher salt
1 cup (2 sticks / 227 g) unsalted butter, softened
1 cup (120 g) heavy cream
2 teaspoons kosher salt
½ teaspoon black pepper
To a large pot, add potatoes and a large pinch of salt. Fill with enough water to cover the potatoes. Cover the pot and bring to a boil over high heat. After the water has come to a boil, uncover and boil over medium-high heat until fork-tender, about 25 minutes. Drain the potatoes and return them to the pot. Remove from heat. Lightly mash the potatoes. Add the butter and cream. Mash until incorporated. Add salt and pepper. Serve warm.
Peace At The Dinner Table - Good Food Has No Borders!
