Mashed Red Potatoes Recipe
These Mashed Red Potatoes are pure comfort food and a simple side dish. Mashed with simple ingredients like butter, sour cream, garlic, and milk, they are bursting with flavor and pair well with just about anything.
Servings: 8 people
- 4 lbs Red Potatoes washed, peeled (optional) and cut into 1" dice
- 2 teaspoons Salt for boiling water
- 3 Tablespoons Butter room temperature
- ½ cup Sour Cream lite or full fat
- 1 tsp Salt
- 1 tsp Garlic Powder
- ¼ cup Milk as needed
Wash the potatoes and cut into 1" cubes. (Note: you can leave the peel on if desired or peel half of the potatoes. The potato peel gives it a rustic texture.)
Place the potatoes in a pot and cover with hot water, add 2 teaspoons of salt, and bring to a boil.
Cooking on medium heat, boil potatoes for 20-30 minutes, or until they are fork-tender and no longer stick to a fork when pierced.
Drain the water, then add the potatoes back to the pot. Add in your butter, sour cream, salt, and garlic powder. Mash potatoes with a hand masher, getting out all of the largest chunks. You can keep mashed potatoes as chunky or as smooth as you like, adding up to ¼ cup of milk as needed. (Note: you may also use a standing mixer with the whisk attachment, but be sure not to overmix or your potatoes will become gummy.)
Finish with a pat of butter and chopped parsley if desired. Enjoy!
- You can leave the peels on or take them off, whichever you prefer, just make sure to wash them
- Start with cold water covering your potatoes, then bring to a boil. They will cook more evenly this way.
- Salting the water you boil your potatoes in seasons them as they cook.
- A hand potato masher will you give you a great rustic mashed potatoes texture.
- Cutting your potatoes smaller will make them cook faster!
Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 925mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg