Mashed Red Potatoes
Mashed red potatoes with the skins on: 2 pounds of quartered red potatoes started in cold salted water, simmered until fork-tender, then mashed with butter, warm milk and heavy cream. No peeling, about 30 minutes. Serves 6.
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Ingredients
- 2 pounds red potatoes rinsed and quartered, skins on
- 1 tablespoon salt for the cooking water
- 1 stick salted butter
- 3/4 cup 2% milk warmed
- 1/4 cup heavy cream warmed
- salt and black pepper to taste
- fresh parsley for garnish; optional
Instructions
- Rinse the red potatoes and cut them into quarters. Leave the skins on.
- Put the quartered potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil.
- Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender. Warm the milk and cream while they cook.
- Drain the potatoes well. Add the butter to the pot and cook over medium-low heat until it is melted.
- Add the drained potatoes and half of the warmed milk to the pot. Mash with a potato masher until mostly smooth, leaving some bits of skin and texture.
- Keep mashing while you add the remaining warmed milk a little at a time. When the potatoes are close to the texture you want, stir in the warmed heavy cream.
- Taste, then season with salt and black pepper. Garnish with fresh parsley if you like and serve warm.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F; do not reheat leftovers in a slow cooker.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 28.2gProtein: 4.5gFat: 19.6gSodium: 276mgFiber: 3.2gSugar: 3.1g