Servings: 10 to 12
They’re potatoes are smashed—not mashed—just enough that some of them fall apart and thicken the delicious wine-infused sauce. This recipe can serve a dozen people, which makes it great for holiday cooking, but you can easily cut it back for a smaller crowd.
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Make Ahead Tips
You can make the potatoes up to two hours ahead; cover with foil and keep in a warm spot until ready to serve.
This is a dish we make at every Thanksgiving. It's nice to have something brighter and less heavy than all the rest of the typical Thanksgiving sides. Only downside is that the cook time is usually longer and usually requires a bit more liquid, so we add stock.
Delicious! Love the flavor the wine added. Used a Sav Blanc. A 12 inch skillet will not hold 3 lbs of potatoes so use a larger skillet if you need to make the full recipe. I used a 12 inch and it held about 2 lbs. Also, the liquid cooked away quickly and despite continuously adding more water the potatoes browned up quite a bit. In the end it may have enhanced the flavor. while it didn't look as nice as the picture it was delicious and easy to make. will make again and add a cup of water at the start to prevent browning.
Loved this recipe! I prepared with approximately half the shallots which had been called for in the recipe, happened to be all that I had on hand. I do believe correcting this would have made the recipe even better in balance with the wine. Also think a sweet white would have been a touch more to our preferences, but wow, this was a great way to enjoy potatoes with dinner!
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