Pico De Gallo
April 7, 2014
Bavarian Sauerkraut Salad
April 7, 2014
When you get tired of plain, smooth potato flakes, get homedown with this mouth pleaser. You can use any type of potato you prefer, it doesn't have to be red potatoes those were just the ones that were on hand.
Place the half peeled potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up.
Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more cream and butter.
Ingredients
Directions
Place the half peeled potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up.
Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed. the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more cream and butter.