Red Skin Mashed Potatoes
Creamy delicious red skinned mashed potatoes are perfect any night of the week!
Servings 6
Equipment
- Large stock pot
Ingredients
- 3 pounds red skin potatoes
- 6 tablespoons unsalted butter
- 2-3 cloves fresh garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup sour cream
- ¾ cup half and half
Instructions
- Wash potatoes. Use a vegetable peeler to remove about half of the skin and any potato "eyes" or other bad spots. Then use a sharp knife to quarter the potatoes.3 pounds red skin potatoes
- Place potatoes into a large pot and fill with cold water covering all of the potatoes completely.
- Add a pinch of salt and bring to a boil.
- Once the water is boiling, reduce to medium heat. Boil potatoes until they are fork tender.
- Pour the potatoes carefully into a colander set over the sink. Drain water completely. Set aside.
- Place the pot back onto a burner set to medium low heat.
- Then, melt the butter in the pan, then cook the garlic for 1-2 minutes until lightly golden brown.6 tablespoons unsalted butter, 2-3 cloves fresh garlic
- Return cooked potatoes back to the pot and use a potato masher to mash potatoes until they start to break down. You can leave them lumpy or mash a bit more for a creamier texture.
- Season potatoes with salt and pepper.1 teaspoon salt, ½ teaspoon black pepper
- Next, use a rubber spatula to mix in the sour cream and half and half.¾ cup sour cream, ¾ cup half and half
- Transfer to a large mixing bowl or other serving dish and serve hot.