Creamy Red Skinned Mashed Potatoes

Cassie *

By
@1lovetocook1x

Red potatoes are my favorite. I use them more so than any other potato...I especially like them for mashed. Love their creaminess. I've been making my mashed potatoes this way for as long as I can remember...( on special occasions normally)... They are delicious! I leave the skins on, you could peel them, but all of the vitamins are in the skin...hope you try them sometime...Enjoy!

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Rating:

Comments:

Serves:

6

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 lb
red potatoes, washed and large cubed - skin on
5 - 6 clove
peeled garlic - optional
1 c
heavy cream - more if needed
1 Tbsp
salt for boiling
1/4 - 1/2 c
butter
1/2 c
sour cream
freshly
ground pepper & salt to taste

Directions Step-By-Step

1
In a 4 - 5 quart dutch oven place potatoes, garlic if using and salt, cover with cold water.

Bring to a boil, lower heat, cover and simmer for 25 minutes, or until fork tender.

When potatoes are just about finished cooking. Place cream and butter in a saucepan, and heat just until butter is melted.

Drain your potatoes and place in a large mixing bowl.

Mix the potatoes for a few second to break up. Then add the cream mixture. Continue mixing on low speed till smooth.

Now, fold in the sour cream, salt and pepper.

Serve immediately.

Quick note: Sometimes to change things up; I use 1 1/2 pounds russets, or Yukon golds and 1 1/2 pounds red potatoes.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American