Smashed Red-Skin Potatoes

Total Time
Prep 20 mins
Cook 20 mins

Great mashed potatoes!

Ingredients Nutrition


  1. Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
  2. Add 2 tsp salt to water; bring to a boil.
  3. Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
  4. In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
  5. Drain potatoes; transfer to large bowl.
  6. With potato masher, smash potatoes together with hot cream mixture until well blended.
  7. To potatoes, add sour cream, remaining salt, and the pepper.
  8. Blend in with the potato masher; continue to smash until desired consistency is achieved.


Most Helpful

This was very good. I used fat-free half-n-half instead of heavy cream, and reduced-fat sour cream, since that's what I had on hand. I also added about 1/2 tsp each of garlic powder and dried parsley for a little extra zing. Thanks!

Zewbiedoo April 30, 2006

Yummy and simple. What's NOT to love about heavy cream and sour cream with mashed potatoes? The only change I made was I used light sour cream instead of regular. Still good and creamy with a nice texture of the skins mashed in. Thanx for sharing. We'll eat these again.

*Parsley* January 05, 2006

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