Red Skin Buttery Mashed Potatoes and Lemony Asparagus
I admit, there are times when cooking an entire meal is just IMPOSSIBLE!! These nights are lovingly called "rottiserrie nights". I go to my local organic grocery store and pick up a juicy, perfectly cooked rottiserrie chicken. Since I've knocked the main course off my list, all I have to do is make side dishes to compliment my grocery store purchase. :) These side dishes are classic, quick and can go with almost any main dish it's paired up with.
Red Skin Buttery Mashed Potatoes
5-6 red skinned potatoes - cut into cubes
2 TBL of kosher salt
1 stick of unsalted butter
3/4 cup of heavy cream or whole milk
1 lb of pencil thin asparagus - cut off the ends
3 TBL of freshly squeezed lemon juice
2 TBL extra virgin olive oil
Fill a large pot with water and place the cubed red skinned potatoes in and boil w/ the salt. It is important that you place the potatoes in the water while it's still cold and then bring it up to a boil, so that it cooks through evenly. Cook the potatoes until fork tender.
When the potatoes are almost fully cooked, place the asparagus in the same boiling water and cook for 2-4 minutes, just until it become bright green and slightly tender, yet still retains a crisp bite. Take the asparagus out the boiling water onto a serving platter. Drizzle with extra virgin olive, a pinch of salt and pepper and lemon juice, and toss.
Drain the water from the potatoes and with the heat on low, pour the heavy cream in the potatoes with the stick of butter and mash. You can thougoughly mash it, or keep it homestyle with chunks still left (the way I like). Add some salt and pepper to taste, garnish with chives and MORE BUTTER, if you wish :).