Bitch Slapped Potatoes with an Herb Attitude Adjustment
CATEGORIES
INGREDIENTS
- Servings: 6-8 Servings
- 1 cup beer – for the cook
- 2 pounds Yukon Gold potatoes, peeled and halved
- 1 stick of butter
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon sage, minced
- 1 teaspoon, parsley, minced
- 1 teaspoon thyme, minced
- 1/2 teaspoon rosemary, minced
- 1/2 cup to 1 cup of Bitch Creek Beer (or other Ale)
- Salt and pepper to taste
DIRECTIONS
- Boil potatoes in salted water until tender. While potatoes are boiling put the butter sour cream and heavy cream in a large bowl and set on the stove near the boiling water or put in a warm to heat up so that butter begins to melt.
- Drain the spuds. Transfer to the bowl with the butter/cream and add the herbs and 1/2 cup of the beer. Mash by hand, adding more beer, a little at a time if needed, to get to desired consistency. Salt and pepper to taste.
- Cover and hold warm or serve immediately. Goes great with the Guinness Stout marinated Pork Tenderloin.
RECIPE BACKSTORY
From the Sauce du Jour Kitchen
For the Beer Cooking Class - 112
I know, I know....bad name. This was for the Beer Cooking Class and I was wanting a potato dish to go with my Guinness Stout Marinated Pork Tenderloin; and because it was beer, well....it had to HAVE beer in it. I had a bottle of Bitch Creek Ale and you guessed it: Bitch Slapped Potatoes were born. I thought they definitely needed some herbs in there, so I gave them a little attitude adjustment with sage, parsley, thyme and rosemary. You can use any beer and call them anything you like, but why would you?