Creamy, peppery, and full of potato chunks, these fingerling mashed potatoes are the perfect side-dish for practically any meal. Potatoes speak for themselves in the flavor department, needing only a little salt to bring out their natural rustic flavors. Scalloped, mashed, or baked- most potato dishes remind us of homey memories- whether its thanksgiving, a family dinner, or bonfire. Here is a twist to the classic mashed potato recipe, that's sure to leave you with new memories of complete satisfaction and bliss.
1 lb fingerling potatoes
1/3 c heavy cream
2 tbs coarse ground black pepper
2 tbs kosher salt
1 oz chives
1. In a large saucepan, cover the fingerling potatoes in a water. Bring the water to a boil. Boil for 15 minutes or once a fork can just break through a potato. Strain out the water from the pot. (do not rinse with cold water- that will cause the potatoes to become gluey)
2. Return the potatoes to a low flame. With a masher, mash the potatoes but be sure to leave some good potato chunks. gently stir in heavy cream.
3. mix in the black pepper, salt, and half of the chopped chives.
4. Put the mashed potatoes in a serving bowl and sprinkle the remaining chives.