Red-Skinned Potatoes with Herbs
- Yield: 4 to 6 servings
- 6cups unpeeled red potatoes, cut into 1-inch pieces
- 1tablespoon fresh thyme
- 3tablespoons chopped fresh sweet basil
- -- Salt to taste
- 4ounces cream cheese
- 1 1/4cups (5-ounces) shredded sharp Cheddar cheese
- 1/2cup half-and-half
- 1/2teaspoon salt
- 1/4teaspoon pepper
- Place the potatoes in a 3-quart saucepan. Add enough water to almost cover. Add the thyme, basil and salt to taste. Simmer, covered, until tender, stirring occasionally Drain, being careful to retain the herbs. Heat over low heat for 1 to 2 minutes to dry the potatoes, shaking the saucepan constantly. Add the cream cheese, Cheddar cheese, half-and-half, 1/2 teaspoon salt and the pepper. Heat until the cheeses melt, stirring constantly.
Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard Entertains (the Junior League of Wilmington, North Carolina, 2011).