Salt Potatoes With Fresh Dill and Mascarpone Recipe
Cooking potatoes in heavily salted water magically transforms them into an unbelievably creamy, buttery delicacy.
Prep Time25 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 283kcal
- 5 cups water
- 1 cup Kosher salt
- 2 pounds baby Idaho Dutch Yellow Peewee potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons Mascarpone
- ¼ cup fresh dill, roughly chopped
- pepper to taste
Fill a large stockpot with the water and salt and bring to a boil. Carefully drop in the potatoes and continue to boil until they are tender, about 15 to 20 minutes.
While the potatoes are cooking, melt the butter and whisk in the mascarpone. Add the fresh dill just before the potatoes are ready.
When the potatoes are done, remove them from the stove and drain the water. Place the potatoes in a large mixing or serving bowl, and drizzle them with the butter mixture. Season to taste with pepper if necessary. Serve warm.
A bit of history: At one time Syracuse had a booming salt industry (which is why its nickname is "The Salt City.") Rumor has it that workers would dump potatoes into boiling vats of super salty water to have for lunch. To this day, salt potatoes so popular there that stores sell uncooked potatoes with a packet of the proper amount of salt.
Please don't worry that this recipe will taste "salty." It won't!
You can also use little red potatoes for this recipe.
Calories: 283kcal