Fingerlicking Good Fingerling Potatoes


Dear Silver Spork Readers,

If your diet mainly consists of dairy, carbs, and starch (like mine does) – then look no further for the perfect side dish to your main course.

I am a huge fan of potatoes when it comes to cooking. They can be so versatile, but are also filling enough in their individual existence. However, when it comes to mashed or smashed potatoes, I definitely play favorites and opt for small red potatoes or yellow ones. (If the traditional potato, however, a-peels most to you, check out these tot-ally delicious recipes).

Mashed potatoes are so easy to come by these days. They even are obtainable in powder form at your local supermarket, or in an instant-flakes-in-a-box version, which will take you all of five minutes to prepare, cook, and eat. However, if you’re not going to be a couch potato about cooking today, here’s a little creative spin on a spud-ly classic that will never steer you wrong. (I’m done with puns, I promise.) Fingerling potatoes are small, easily portable, and yes, they do eerily look a bit like human fingers. If you’re not too squeamish and want some fireside reading about fingers while you consume this dish, here’s a bedtime story courtesy of my favorite brothers, Wilhem and Jacob Grimm.

I actually came upon this combination of ingredients through a happy accident in my kitchen. Butter and cheese (and garlic) are my favorite items to mix into smashed potatoes (see my other culinary creations), but one day I was out of shredded Monterey Jack and very reluctantly – and hesitantly – substituted some feta. It remains one of the best mistakes I’ve ever made.

Fingerlicking Good Fingerling Potatoes

1/2 of 1 bag of small fingerling potatoes
copious amounts of butter or margarine (about ½ cup)
2-3 cloves of pressed garlic
1/3 cup of plain feta cheese
several generous helpings of dill weed
3-4 tablespoons of milk, if desired

Boil the fingerling potatoes over medium heat, until soft and tender. Remove from heat, approximately after 15 minutes.

After the potatoes are strained and cool for a bit, fold in the other ingredients, mashing the potatoes as you do so. Mix in the butter and milk (if desired), followed by the cheese, garlic, and dill weed. Mash the potatoes with a fork until they appear to reach a “whipped consistency.” Serve with a personal favorite, sweet corn, or alongside any main entrée.

 Post, Photo, and Recipe by Stephanie Cohen.