Monday, December 28, 2009

Parsley-Paprika Potatoes

Hope you all had a very Merry Christmas! I'm still playing some catch up on all the recipes I've made this month. These mashed potatoes were a fabulous side dish to our dinner early this month (the main dish is next to come).

This recipe, once again, comes from Rachael Ray's Big Orange Book. We thought these potatoes were fabulous! We liked the spice of the hot sauce and the flavor of the sweet paprika all at once.


4 pounds baby red-skinned or baby Yukon gold potatoes, halved if large
4 tablespoons (1/2 stick) butter, cut into small pieces
1 cup chicken stock
1/2 cup fresh flat-leaf parsley leaves, a couple of handfuls, finely chopped
2 teaspoons hot sauce
1 tablespoon sweet paprika, a palmful
Black Pepper
Place the potatoes in a deep pot and cover with water. Cover the pot and bring to a boil over high heat. When the water boils, salt the water and cook the potatoes until tender, about 15 minutes. Drain the potatoes and return to the hot pot. Add the butter, stock, parsley, hot sauce, and paprika and smash the potatoes to the desired consistency. Season the potatoes with salt and pepper to taste.

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