Smashed Red-Skinned Potatoes with Boursin & Scallions Recipe

Smashing low-starch potatoes into a rustic side dish is the way to go to avoid gumminess. Besides, there is always someone who loves lumps. This recipe courtesy of Cooking New American which was written by Roy Finamore and Molly Stevens and published by Taunton Press in September 2004.

• Meal Type: Sidedish
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• 1 3/4 to 2 pounds red-skinned potatoes, scrubbed and cut into 11⁄2- to 2-inch chunks
• Kosher salt
• 2 Tablespoons unsalted butter, cut into pieces and softened
• 4 ounces boursin (with garlic and herbs), cut into pieces and at room temperature
• 3 scallions (white parts with some green), chopped
• Freshly ground black pepper

Directions

1. Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1⁄2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
2. Drain the potatoes -- reserving some of the cooking water -- and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low.