Creamy Red Skinned Mashed Potatoes
3 lbred potatoes, washed and large cubed - skin on
5 - 6 clovepeeled garlic - optional
1 cheavy cream - more if needed
1 Tbspsalt for boiling
1/4 - 1/2 cbutter
1/2 csour cream
freshlyground pepper & salt to taste
How to Make Creamy Red Skinned Mashed Potatoes
- 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.
Quick note: Sometimes to change things up; I use 1 1/2 pounds russets, or Yukon golds and 1 1/2 pounds red potatoes.