creamy red skinned mashed potatoes
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! My photo
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 pounds red potatoes, washed and large cubed - skin on
- 5 - 6 cloves peeled garlic - optional
- 1 cup heavy cream - more if needed
- 1 tablespoon salt for boiling
- 1/4 - 1/2 cup butter
- 1/2 cup sour cream
- freshly - ground pepper & salt to taste
How To Make creamy red skinned mashed potatoes
-
Step 1In 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Keyword:
#sour cream
Keyword:
#creamy
Keyword:
#heavy-cream
Keyword:
#red potatoes
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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