Name: Fork-Mashed Potatoes with Herbs
Total time: 45 min
Ingredients: 1 1/2 pounds baby potatoes , unpeeled; Table salt for cooking potatoes; 1 garlic clove , peeled; 2 sprigs fresh thyme; 2 tablespoons unsalted butter , cut into 4 pieces; 2 tablespoons extra-virgin olive oil; 2 tablespoons minced fresh parsley

Why This Recipe Works

Breaking up potatoes into rough chunks with a fork before serving is a quick and easy way to ensure that flavorings are thoroughly distributed. We started by simmering thin-skinned, waxy baby potatoes in water seasoned with salt, fresh thyme sprigs, and garlic. After draining the potatoes, we broke them into chunks with a fork, stirred in butter and extra-virgin olive oil (which added grassy, fruity richness) and finished with chopped fresh herbs.

Before You Begin

Chives, tarragon, chervil, or a combination can be substituted for the parsley. Use baby potatoes measuring 1 to 2 inches in diameter.

Instructions

Place potatoes, 1 teaspoon salt, garlic, and thyme sprigs in medium saucepan. Add cold water to cover potatoes by 1 inch and bring to boil over high heat. Adjust heat to maintain steady simmer and cook until paring knife meets no resistance when inserted into largest potato, 20 to 25 minutes. Drain potatoes; discard garlic and thyme sprigs. Return potatoes to saucepan.

Use large fork or wooden spoon to break potatoes into rough ½-inch chunks. Add butter, oil, and parsley and toss to combine. Season with salt and pepper to taste. Serve.