Creamy Red Skinned Mashed Potatoes

3
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!

My photo

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Creamy Red Skinned Mashed Potatoes

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.

Printable Recipe Card

About Creamy Red Skinned Mashed Potatoes

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



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