Basil Chive Red Potato Mash
Everyone goes crazy for these potatoes and I can't blame them. They're creamy and rich but the fresh herbs give them a really fresh taste[. I really love the color and texture that the skins from the potatoes give the mash, and it also means less work because you get to skip the peeling!]
Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
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