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Mashed Red Potatoes with Basil and Chive


This recipe adapted from Dave Lieberman's Young and Hungry (Hyperion, 2005)

  • Servings: 4

Photography: not applicable


  • 2 1/2 pounds small red-skinned potatoes
  • Coarse salt and freshly ground pepper
  • 1/2 cup heavy cream
  • 8 tablespoons (1 stick) unsalted butter
  • 3 tablespoons snipped fresh chives
  • 2 1/2 tablespoons chopped fresh basil leaves


  1. Place potatoes in a medium saucepan; add enough cold water to cover by 2 inches. Season with salt. Bring water to a boil over medium-high heat; cook until potatoes are fork-tender, about 25 minutes.

  2. Drain potatoes; return to pan. Add cream and butter; mash coarsely using a masher. Stir in chives and basil until evenly distributed. Season with salt and pepper.

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