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Cranberry Mashed Potatoes


Cranberry Mashed Potatoes:

5 lbs. Yukon Gold potatoes
1 1/2 heaping cups dried cranberries
1 1/2 cup milk or half & half
10 tbsp. unsalted butter, cut into chunks
2 1/2 tsp. salt
3/4 tsp. black pepper
1 tbsp. chopped parsley for garnish (optional)

Peel and dice potatoes. Place in a large saucepan and cover potatoes with water. Cover pan loosely and bring water boil over high heat. Reduce heat to medium and boil for about 15 minutes or until potatoes are fork tender. 

While potatoes boil, bring 3 cups of water to a boil in a medium pan. Add cranberries, reduce heat and simmer for about 2 minutes. Remove cranberries using a slotted spoon. Place on paper towels and pat dry. Set aside.

Drain potatoes when tender. Place back in pan. Add butter, milk, salt and pepper. Mash until smooth and creamy using a potato masher or an electric mixer. If too thick, add a little more milk. Adjust salt and pepper to taste. Gently fold in 3/4 of the cranberries. Just before serving, sprinkle the remaining cranberries over potatoes and garnish with parsley (optional). Makes 10 servings.


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