Recipe courtesy Slapfish, Huntington Beach, CA
- 3 pounds all-purpose (medium starch) potatoes
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 cup buttermilk
- 2 cups best-quality white clam chowder (or any creamy chowder)
- Salt and pepper, to taste
Peel potatoes, quarter them and cut into ½-inch pieces.
Preheat oven to 300˚F. Over high heat, bring a large pot of well-salted water to boil. Add potatoes, and cook until very tender. Drain well and spread potatoes on a cookie sheet. Dry potatoes in oven, approximately 5 minutes.
While potatoes are in oven, combine butter, buttermilk and chowder in a medium saucepan. Over high heat, bring to boil. Lower heat to simmer, and roughly crush mixture with the back of a wooden spoon.
In a serving bowl, smash potatoes with spoon, smother with chowder mixture, and serve. Serves 8.
A crisp cider to offset the buttery richness of the dish is a great choice. Try Blue Bee Cider’s Aragon 1904.