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Cabernet Mashed Potatoes


  • 1 x 750 ml bottle Cabernet Sauvignon

  • 1 cup 35% whipping cream

  • 1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)

  • 6 large baking potatoes, or Yukon Gold, peeled and washed

  • Sprinkled sea salt and freshly ground black pepper, to taste


  • 1.

    Pour the wine into a large saucepan and reduce over medium-high heat until it is like syrup and only one half of a cup or so remains. Whisk in cream and butter and continue to whisk until butter has melted.

  • 2.

    Meanwhile cut the potatoes into quarters and steam in a stove top steamer until they are tender when pierced with a fork. Drain and place hot potatoes back into the pot.

  • 3.

    Pour the wine mixture over steamed potatoes and mash well. Season with salt and pepper and add extra butter, cream or milk if the potatoes seem dry.

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