RED SKIN MASHED POTATOES
Super easy red skin mashed potatoes! These mashed potatoes are creamy, buttery, and rich. They come together in 30 minutes and are freezer-friendly.
Provided by Tania
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Scrub the potatoes clean and cut them into 1.5 inch chunks. Don't peel the potatoes.
- In a medium pot, heat enough water to cover the potatoes and boil potatoes until tender, about 20-25 minutes. Drain the water and return potatoes to the pot.
- In a medium bowl, microwave the half-and-half with the butter together for a few seconds, until warmed up and melted.
- Mash the potatoes with a potato masher, adding the warmed up half-and-half and butter at the same time. Season with salt and pepper to taste. Garnish with chopped chives. Enjoy!
Nutrition Facts : Calories 199 kcal, Carbohydrate 25 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 0.3 g, Cholesterol 27 mg, Sodium 41 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3.5 g, ServingSize 1 serving
SUZY'S MASHED RED POTATOES
These are the best I've had! Red potato skins are full of flavor!
Provided by B.T.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
- Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 21.6 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 95.9 mg, Sugar 1.8 g
RED-SKINNED MASHED POTATOES
Provided by Texanerin Baking
Time 50m
Yield 12-16 servings
Number Of Ingredients 7
Steps:
- Scrub the potatoes clean and cut the potatoes into 1" chunks (do not peel them). Put them in a colander and rinse under cold water.
- Get out a steaming basket and a pot that's large enough for the steaming basket. Add an inch of water to the pot, and put in the steaming basket. Bring the water to a boil and add the potatoes to the steaming basket. Cover the pot with a lid.
- Turn the heat down to medium and steam for about 20-30 minutes or until tender. They should be fully cooked.
- Meanwhile, in a small saucepan over low heat, add the milk, cream, garlic, and salt (I recommend using 2 teaspoons and adding more later, if desired). Once it's all melted, turn the heat off (but keep the saucepan on the stove so it stays warm).
- Once the potatoes are fully cooked, remove the steamer basket from the pot and drain the water from the pot. Put the potatoes back into the pot and put back on the burner (which is now off - if you have a gas or induction burner that's not still hot, then turn the heat to the lowest setting). Let any remaining moisture cook off for 1-3 minutes, shaking the pot occasionally.
- With an electric hand mixer (turned off) or a potato masher, break up the large potato pieces first. Stir in the butter (with a large spoon or silicone spatula) so that it coats the potatoes. It doesn't have to be perfectly mixed in - it just has to be melted and coat the potatoes.
- Add the milk mixture in 3 additions (using an electric hand mixer), starting off on low so that the liquid doesn't fly everywhere and then turning it up to high and beat until smooth and creamy. You need the full amount of liquid. Do not overmix! Taste and add more salt, if needed.
- Garnish with chopped chives and fresh black pepper. Best if served immediately, as with all mashed potatoes.
CREAMY RED SKINNED MASHED POTATOES
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...
Provided by Cassie *
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 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.
GARLIC MASHED RED POTATOES
These creamy garlic mashed potatoes are so good, you can serve them plain-no butter or gravy is needed. This is one of our favorite red potato recipes. -Valerie Mitchell, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.
Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 275mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
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- Cook potatoes. Place potatoes in a large pot, then cover with 2 inches of cool water. Season with 1 teaspoon Kosher salt, then set over high heat and bring to a rapid boil. Cook for ~20 minutes, or until fork tender.
- Infuse the butter. While the potatoes are cooking, place butter in a small saucepan with garlic cloves. Cook over medium heat until melted. Turn the heat to a simmer and allow butter to infuse with garlic until needed.
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