Red Skin Mashed Potatoes
These red skin mashed potatoes are buttery, garlicky, and so easy to make! The left-on skins add a great texture to this classic side dish.
Servings: 8
Equipment
- Dutch Oven or Large Pot 7-Quart
Ingredients
- 2 ½ Pounds red potatoes cleaned and cut into quarters
- ½ Cup sour cream
- 4 Tablespoons salted butter melted
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- ½ Teaspoon salt plus more for boiling the potatoes, optional
- ½ Teaspoon ground black pepper
- ½ Cup heavy cream
Instructions
- Clean the potatoes, don’t peel them, and cut them into quarters.
- Rinse the potatoes thoroughly and place them in a Dutch oven or deep saucepan. (I used a 7-quart Dutch oven)
- Pour water over the potatoes to cover them.
- Optional: Salt the water with approximately 1 tablespoon of kosher salt.
- On medium heat, bring to a boil.
- Reduce to a simmer and cook until the potatoes are tender. (You can insert a fork easily in the potatoes), approximately 25 to 30 minutes.
- Drain the water and place the potatoes back into the Dutch oven.
- Place the potatoes back in the Dutch oven pot.
- Use a potato masher, and mash the potatoes.
- In a small mixing bowl, mix the sour cream and butter.
- Pour the sour cream/butter mixture over the mashed potatoes.
- Mash the potatoes to incorporate the sour cream/butter mixture.
- Add salt, onion powder, garlic powder, and ground black pepper to the potato mixture.
- Mash with a potato masher.
- Finally, add in the heavy cream until you have the desired texture.
Notes
Leave the skins on: There's lots of flavor and nutrients in the potato skins. They also look pretty in the finished dish.
Cook until fork-tender: When you can easily slide a fork into the potatoes, they're ready to drain and mash.
Perfectly creamy: Everyone has their own preferences when it comes to mashed potatoes. If you want yours less creamy, reduce the cream and/or butter. If you want them more creamy, just add more cream, butter or milk. It's best to add a little at once; it's easy enough to add more.
Cook until fork-tender: When you can easily slide a fork into the potatoes, they're ready to drain and mash.
Perfectly creamy: Everyone has their own preferences when it comes to mashed potatoes. If you want yours less creamy, reduce the cream and/or butter. If you want them more creamy, just add more cream, butter or milk. It's best to add a little at once; it's easy enough to add more.
Nutrition
Calories: 259kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 250mg | Potassium: 716mg | Fiber: 5g | Sugar: 10g | Vitamin A: 27725IU | Vitamin C: 28mg | Calcium: 82mg | Iron: 1mg
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