creamy red skinned mashed potatoes

1lovetocook1x avatar
By Cassie *
from Somewhere, PA

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

serves 6
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For creamy red skinned mashed potatoes

  • 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
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How To Make creamy red skinned mashed potatoes

  • 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.
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