Somehow this works better than attempting to smash the potatoes with the back of the wooden spoon directly. I found the easiest way to mash the potatoes was to wrap a wooden spoon head with plastic wrap. I boiled all the potatoes together but saved half for mashing. Carefully skewer three potatoes per bamboo stick then set aside at room temperature until ready to serve! MASH’EM The butter should no longer be melty and should be sticking in clumps to the potatoes. Because of their size, they will boil faster than regular sized potatoes so take care not to over boil or the potatoes will split when you attempt to skewer them.Īfter boiled, melt the butter together with the garlic and dill and mariate the boiled potatoes in the butter until is it cooled too nearly room temperature. For best results, only boil the potatoes until fork tender. I boiled the potatoes for the skewers and the mashed potato fries in the same batch to conserve energy. You will also need bamboo skewers if you plan to serve the potatoes as an appetizer on a Shirecuterie board.
I boiled my baby potatoes until tender and then skewered them to create mini potato skewers. Scroll to see the cheat method to getting the perfect amount of soup for four potato soup shooters for my Shirecuterie board! BOIL’EM, MASH’EM, STICK’EM IN A STEWįor this recipe, I will be using mini roasting potatoes and techincally making potatoes TWO WAYS with them.
One of the first things my friend asked when being served this epic Shirecuterie board that I made was if I included any potatoes.
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