Fresh Run Farm: Pete’s Potato Garlic Mash

January 27, 2021

Ingredients:

• ~4 pounds of ping-pong-ball sized yellow Fresh Run Farm Finn or Yukon Gold potatoes
• 8 ounces of Straus Family Creamery cream
• 1/2 pound Straus Family Creamery butter
• 3 cloves of Fresh Run Farm garlic — minced
• 2 bunches of local chives — finely chopped

Directions:

1. Boil the potatoes until tender. The more uniform the potato size, the better.
2. As the potatoes start to boil, melt the butter in a large cast iron skillet.
3. When the butter starts sizzling, add garlic. Cook the garlic over medium heat for 3 to 4 minutes, or until it starts to brown. Don’t let it burn and get crispy.
4. Add cream and heat this mixture until it is almost too hot to taste, but not boiling.
5. Once the potatoes are tender, drain the water and keep them in a covered pot. Mash the hot potatoes in the pot.
6. Fold in the cream mixture with a large spoon.
7. Add salt and pepper to taste. Mix in the chopped chives before serving.

Serves 5–7.

Located near Bolinas, CA, Fresh Run Farm is operated by third-generation farmer Peter Martinelli, growing sustainable heirloom fruits, vegetable and flowers for San Francisco restaurants Quince, Cotogna and Verjus and through a CSA. Follow Fresh Run Farm on Instagram for more information and the farm’s latest updates.