Best mashed red potato recipe. These mashed red potatoes with skins are quick, easy and delicious. Garlic, chives, sour cream and olive oil season red mashed potatoes to perfection.
Garlic mashed red potatoes on a plate with baked chicken and southern kale.
The big advantage in making mashed potatoes with red skinned potatoes instead of white potatoes is that you don't have to peel them.
The skin of red potatoes is cleaner, thinner and more tender than that of other types of potatoes. Give them a quick rinse, cut out any eyes or bad spots with a paring knife and they are ready for the pot.
I prepare smashed red potatoes in a heavy skillet with a lid using just enough water to cook and mash them.
I do this instead of boiling them in a large quantity of water and then pouring most of it off because I think it keeps more of the nutrients in the potatoes
Recipe Garlic Red Mashed Potatoes
Makes 4 potions.
2.5 lbs. new red potatoes
1.5 cups water
1/4 teaspoon garlic powder
Salt and pepper to taste
3 tablespoons extra virgin olive oil
1/4 cup sour cream
1 tablespoon garlic chives, chopped
Garlic Mashed Red Potato Recipe Directions:
Wash the potatoes, trim away any eyes or brown spots and quarter them.
Place the potatoes into a 12 inch skillet with the water and cover them. Simmer the red potatoes over medium heat until they are fork tender. Do not let all the water evaporate.
Mash the potatoes with a potato masher. Mix in the sour cream, olive oil, garlic chives, garlic powder, salt and pepper. Add enough water to make the potatoes the consistency you like them to be.
Plate and serve with butter.
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