Tonight we finished up the French Fingerling Potatoes that came in our CSA delivery last week. I made chunky mashed potatoes with fresh herbs – oregano and rosemary that also came in our weekly delivery.
Fingerling potatoes are so called for their narrow, finger-like shape. There are many varieties – the French type is slightly reddish with a very thin skin. For this reason, I chose to keep the skin on when I cooked them. The skin is tender and flavorful; it also adds fiber. Fingerlings should be kept in the refrigerator before use as they’re slightly more delicate than regular baking potatoes. My research says that fingerlings are very versatile and can be boiled, baked, grilled, or roasted – and are especially good in potato salads.
I found these French Fingerlings to be sweet and smooth – this coming from someone who doesn’t even like potatoes! This recipe is easy to whip up, and you can customize it as you like. Bobby and I like chunky mashed potatoes, so I mashed them with a fork. If you prefer a more creamy mash, puree the potatoes with a blender instead. We also adore herbs and spices, so I used a lot in this recipe! You can modify the spices to suit your own taste.
2 cups quartered and washed fingerling potatoes
1 teaspoon salt
1/2 cup soy milk (preferably unsweetened)
1 tablespoon freshly dried oregano, crumbled
2 teaspoons freshly dried rosemary, also crumbled
salt and pepper, to taste
1. Place the chopped potatoes in a pot; cover with cold water and add the salt. Bring to a boil and cook until the potatoes are tender and can be pierced with a fork.
2. Reduce heat to low and drain the potatoes. Add the soy milk and herbs. Stir until the soy milk is hot. At this point you can either mash with a fork (my option) or blend with a hand-held mixer. Mash or cream the potatoes until you get your desired consistency.
3. Season with salt and pepper, to taste!