1 1/2 pounds new potatoes (about 15), cut into 1-inch chunks
kosher salt and black pepper
1/4 cup (1/2 stick) unsalted butter
1/2 cup milk
20 Easy Meatballs
1 cup currant jelly
1/8 teaspoon ground allspice
1 tablespoon chopped fresh dill
Sat fat 12g
How to Make It
Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain and return the potatoes to the pot. Add the butter, milk, and ¼ teaspoon pepper and mash to the desired consistency.
Meanwhile, cook the meatballs according to the recipe directions.
In a large skillet, bring the jelly and allspice to a simmer. Add the meatballs, toss to coat, and cook until the mixture is slightly thickened and coats the meatballs, 3 to 5 minutes. Serve with the mashed potatoes and sprinkle with the dill.
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