Smashed Red-Skin Potatoes

READY IN: 40mins
Recipe by Colby's Mom

Great mashed potatoes!

Top Review by Zewbiedoo

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!

Ingredients Nutrition

Directions

  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.

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