Mashed Red Skinned Potatoes
Mashed red potatoes are creamy, garlicky, and rustic - no peeling required for this quick, flavorful side dish.
Servings 6 servings
Ingredients
- 2 pounds red potatoes scrubbed and cut into chunks (leave skin on)
- 2 garlic cloves
- ½ cup whole milk
- ¼ cup sour cream
- 4 tablespoons butter
- 1 ½ teaspoon sea salt
Instructions
- Place the potatos and garlic cloves in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil and simmer for 15-20 minutes, until fork-tender.
- Drain the potatoes and return them to the pot (including the garlic). Let them sit uncovered for 1 minute or so to allow excess moisture to evaporate to keep the mashed potatoes fluffy not watery.
- Mash with the back of a fork until coarse. Add butter, milk, sour cream, and sea salt.
- Mash with a potato masher or a hand mixer until creamy but still a little chunky. Add more milk if needed to loosen.
Notes
Storage: Store any leftover mashed potatoes in an airtight container in the fridge for up to 4 days. To reheat, place the potatoes in a pot over low heat with a splash of milk, stirring occasionally until heated through. To freeze, place the potatoes in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat.
Helpful Tips:
- Avoid over-mashing - Over-mashing the potatoes can make them gluey. Stop when they're creamy but still have lots of texture (going for the chunky kind).
- Moisture control - Let the drained potatoes sit uncovered for a minute to allow any excess moisture to evaporate. This helps them stay fluffy.
- Adjust consistency - Add more milk or butter in small increments if your potatoes seem too thick or dry.
Nutrition
Calories: 205kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 679mg | Potassium: 737mg | Fiber: 3g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 1mg