Recipe by brnealtx
Bought some fresh red potatoes from a farmers market and came up with this for dinner last night. Friends and family raved and the bowl was licked clean!
Top Review by shimmerchk
You discovered my secredt to the very BEST mashed potatoes and that is using baby red potatoes, heavy cream and unsalted butter. Warm the cream slightly for best results and use a ricer for smooth potatoes, or if you like them chunky like we do, just mash with a traditional potato masher. Incorporate the cream and butter with a whisk until just combined, I find if you use a hand mixer or over mix they become gummy. We don't add onions (kids would kill me) but I do occasionally add roasted garlic for an extra special kick
- 2 1⁄2 lbs scrubbed red potatoes or 2 1⁄2 lbs new potatoes, cubed
- salt water (for cooking)
- 1 cup butter, divided
- 1⁄2 cup chopped red onion, diced finely
- 2 tablespoons minced garlic
- 1 tablespoon garlic powder
- 2 -6 tablespoons heavy cream or 2 -6 tablespoons creme fraiche
- salt and pepper
Directions See How It's Made
- Scrub potatoes and cut into 1/2 inch cubes.
- Place into cold salted water, enough to cover, and boil until tender.
- Mince onions and garlic while potatoes are cooking.
- Drain well.
- In a large bowl, put drained potatoes, and 1 stick of butter mash lightly.
- Add onions, garlic, garlic powder and salt and pepper.
- Using a hand mixer, blend well ( I leave some chunks ).
- Add remaining butter and enough cream to make smooth.
- These reheat great and even better the next day when flavors have blended. I used them today to make a casserole, put into a buttered casserole dish and added some grated swiss and broiled about 5 minutes until cheese was browned a bit and bubbly.