Just for Vickie

Vickie, over at The Moveable Feast Food Blog, requested the potato hash we had with the meatloaf. So, just for YOU, Vickie - here it is.

I confess: I actually stole this off the Food Network: Good Deal with Dave Lieberman (essentially, Gourmet for those of us on a budget), who has lots of yummy recipes and tips. I modified it for what we had in the house, and unfortunately I don't remember what exactly I did so it will never turn out quite the same but that's okay, because with this much butter and cream, it can't taste bad!

Here's his recipe:

Basil Chive Red Potato Hash

2 lbs. red-skinned new potatoes
salt and pepper to taste
1/2 cup heavy cream
1/2 cup butter (1 stick), chopped into peices
handful of chopped chives
handful of chopped basil

Boil potatoes until tender in salted water (start with cold water), then drain. This should take about 25 minutes. Add cream and butter to pan, then mash potatoes. Add herbs and mix. Viola! I think I used white potatoes (skin on), 1/2 and 1/2 instead of cream and a little less butter. I also used scallions because I didn't have chives. And I think I said cheese, but looking back now, I don't think I did...though a little white cheddar might be scrumptious too :)