Old MacDonald's Potato Box Recipes
Smashed Fingerling Potatoes Ingredients 3 pounds red-skinned fingerling or baby red-skinned potatoes, unpeeled, cut into 1-inch pieces 1/2 cup Béarnaise Butter 1/2 cup (or more) warm whole milk 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh Italian parsley Béarnaise Butter: 1/2 cup chopped shallots 1/2 cup white wine vinegar 3 1/2 tablespoons chopped fresh tarragon, divided 3 1/2 tablespoons chopped fresh Italian parsley, divided 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature 1/2 teaspoon grated lemon peel Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar. Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 1 cup. Directions Place potatoes in large pot. Add enough water to pot to cover potatoes by 1 inch. Bring to boil; cook potatoes until tender, about 15 minutes. Drain and return potatoes to pot. Add Béarnaise Butter to potatoes. Using potato masher, coarsely mash potatoes. Add 1/2 cup milk; stir to blend. Add more milk by tablespoonfuls as needed if dry. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry.) Transfer to bowl, sprinkle with tarragon and parsley, and serve.

Old MacDonald's Potato Box Recipes

Smashed Fingerling Potatoes

Ingredients

3 pounds red-skinned fingerling or baby red-skinned potatoes, unpeeled, cut into 1-inch pieces

1/2 cup Béarnaise Butter
1/2 cup (or more) warm whole milk
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh Italian parsley

Béarnaise Butter:

1/2 cup chopped shallots
1/2 cup white wine vinegar
3 1/2 tablespoons chopped fresh tarragon, divided
3 1/2 tablespoons chopped fresh Italian parsley, divided

3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, room temperature
1/2 teaspoon grated lemon peel

Place shallots, vinegar, half of tarragon, and half of parsley in small saucepan. Simmer over medium-high heat until vinegar is reduced to 3 tablespoons, about 3 minutes. Strain into small bowl, pressing on solids to release any liquid. Discard solids; cool tarragon vinegar.

Mix butter, lemon peel, and remaining chopped tarragon and parsley in medium bowl to blend. Mix in cooled tarragon vinegar. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Makes about 1 cup.

Directions

Place potatoes in large pot. Add enough water to pot to cover potatoes by 1 inch. Bring to boil; cook potatoes until tender, about 15 minutes. Drain and return potatoes to pot.

Add Béarnaise Butter to potatoes. Using potato masher, coarsely mash potatoes. Add 1/2 cup milk; stir to blend. Add more milk by tablespoonfuls as needed if dry. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving, adding more warm milk by tablespoonfuls as needed if dry.) Transfer to bowl, sprinkle with tarragon and parsley, and serve.