3 lb. new potatoes
3-4 Tbsp. butter
1/2 c. milk
2 Tbsp. prepared mustard
paprika for garnish
Directions:
Send your mashed potatoes uptown and use red-skinned potatoes.
New potatoes are red skinned potatoes. The skins are thinner than on a baking potato, so no need to peel. Just toss the potatoes into the water as they are. (Wash them if they're a bit dirty, of course - and cut them into smaller pieces if the potatoes you have are particularly large.)
Boil until fork tender. Drain.
In a large bowl, use an electric hand mixer to mash potatoes. Add butter and milk. Beat until creamy. Stir in mustard. Transfer to serving bowl and dust with paprika for a lovely presentation.
And now you have a swanky side dish for actually less work than plain old mashed potatoes. I won't tell if you don't.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday November 13th, 2007
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