Tiny new potatoes are made even creamier by adding olive oil, butter, and great spices. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.
Ingredients
- 2 pounds creamer or mini red potatoes
- 1 tablespoon plus 1 teaspoon sea salt, divided use, plus more to taste
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1/2 cup half-and-half or milk
- 1 teaspoon freshly-ground Vine-Ripened Black Peppercorns,plusmore to taste
- 2 teaspoons Purple Shallot Powder
- Savory Black Garlic
Directions
Cut the potatoes in half and place them in a pot of boiling water with the tablespoon of salt. Boil until tender, 8 to 10 minutes. Drain the potatoes and return them to the pot. Add the teaspoon of salt, the olive oil, butter, half-and-half (or milk), black pepper, and shallot powder and mash the potatoes, thoroughly blending in the other ingredients. Taste and season with more salt and pepper if desired. Transfer to a serving bowl and sprinkle with the black garlic.
Yields 6 servings