Mashed potatoes can be made so interesting with the addition of fresh herbs and some kind of cheese. One of my favorites is Redskin Mashed Potatoes with Basil and Asiago cheese. Experiment! Make mashed potatoes by boiling potatoes in salted water until a fork goes through easily. Drain the water, add milk and butter, and your choice of herbs and cheese.
Redskin Mashed Potatoes
8-10 (approximately) redskin potatoes, scrubbed, any bad spots removed from outside, and cut in half ( you don't have to peel them, and use a few more potatoes if they're really small)
6-8 fresh basil leaves, chiffonade (sliced thinly in ribbons)
1/4 - 1/2 cup freshly grated or shredded Asiago or Parmesan cheese (add more to taste)
White pepper (to taste), additional salt if needed
2 tbsp. butter
1/4 - 1/2 cup milk
Boil potatoes in salted water, approximately 15-20 minutes until fork goes through easily. Drain water, add butter and milk, then mash potatoes (including the peel). Mix in basil, grated or shredded cheese, salt & pepper to taste. Adjust milk to right consistency, seasonings to taste. Serves 4
