“ELEVATED” BOILED NEW POTATOES
Potatoes are a simple and common ingredient, so it’s easy to overlook how good they can be. This recipe starts with new red potatoes, but you can use any new or “baby” potato in the same way. Mature potatoes can be either waxy or floury in texture, but new and baby potatoes are always relatively waxy and therefore good candidates for boiling.
Ingredients
2 pounds new red potatoes or baby potatoes
4-5 slices fresh horseradish
4-5 slices fresh ginger
2-3 sprigs rosemary
I-2 ribs celery plus celery leaves,
OR 3-4 stems lovage, lightly chopped, or a combination of celery and lovage
2 cloves ginger, smashed
Salt to taste
2-3 tbsp vegan or regular butter
½ cup soy milk
2 tbsp grainy mustard
¼ cup chopped fresh parsley or other herbs (optional)
Microgreens for garnish (optional)
Method
Rinse the potatoes. If they vary significantly in size, cut the largest ones in half so they’ll cook more evenly.
Combine the potatoes and flavoring ingredients in a large saucepan or Dutch oven, and cover with water. Bring to a boil, then turn down the heat and simmer until the potatoes are tender (10 to 15 minutes, depending on their size).
Drain the potatoes and return them to the pot, leaving the flavoring ingredients behind. Add the butter to the hot potatoes and let it melt, then add the soy milk, mustard and chopped herbs (if you’re using them). Shake the pot vigorously until the potatoes are thoroughly coated, or else stir them with a silicone spatula or serving spoon.
Serve hot, garnished with additional herbs or microgreens if desired.
