Smashed Red-Skin Potatoes

"Great mashed potatoes!"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
40mins
Ingredients:
7
Serves:
12
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ingredients

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directions

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

Questions & Replies

  1. I need to convert this to a smaller portion. I have 1 lb of red potatoes. How do I minimize the recipe?
     
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Reviews

  1. 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!
     
  2. 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.
     
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RECIPE SUBMITTED BY

I am a money manager and financial consultant at Smith Barney. I live in Carlsbad, CA with my husband of 8 1/2 years. We have one son named Colby who is 23 months old. When I have time I like to play poker. I am also a political junkie and am pretty active within the Republican Party. I have two cats, one Maine Coon and one Persian.
 
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