Mashed red-skinned potatoes
Mashed red-skinned potatoes are a creamy, buttery side dish made by boiling and mashing potatoes with milk and butter. This simple recipe results in a rich flavor and smooth texture, perfect for any meal.
Cook time 30 min
Prep time 15 min
Ingredients:
5 potatoes1/2 stick butter
1 cup milk (2% fat)
Mashed red-skinned potatoes are a delicious and creamy side dish that can complement any meal. This recipe is simple and quick, using just a few essential ingredients. Follow these instructions to create perfectly mashed potatoes with a rich, buttery flavor and smooth texture.
Instructions:
- Start by scrubbing the red-skinned potatoes thoroughly under cold running water to remove any dirt. If you prefer smoother mashed potatoes, peel the potatoes; otherwise, you can leave the skins on for added texture and nutrients.
- Cut the potatoes into evenly sized chunks, about 1-inch pieces. This ensures they cook evenly.
- Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium and cook until the potatoes are tender. This should take about 15-20 minutes. You can test the potatoes by piercing them with a fork; they should be easily pierced and break apart.
- Once the potatoes are tender, drain them in a colander. Let them sit for a minute to allow any excess moisture to evaporate.
- Return the drained potatoes to the pot. Add the 1/2 stick of butter immediately, allowing it to melt into the hot potatoes. Use a potato masher or a fork to begin mashing the potatoes.
- Gradually add the 1 cup of 2% milk to the mashed potatoes. Pour in a little at a time, stirring constantly, until you reach your desired consistency. For smoother potatoes, use a hand mixer on low speed.
- Taste the mashed potatoes and season with salt and pepper to your liking.
- Serve the mashed red-skinned potatoes hot, as a delicious side dish to your favorite main courses.
This mashed red-skinned potatoes recipe offers a perfect balance of smooth texture and rich flavor. By following these tips, you'll be sure to create a delightful side dish that pairs wonderfully with a variety of main courses. Enjoy your creamy and buttery homemade mashed potatoes!
Mashed red-skinned potatoes FAQ:
Boil the red-skinned potatoes for about 15-20 minutes, or until they are tender enough to be easily pierced with a fork.
Yes, you can make mashed potatoes ahead of time. Store them in an airtight container in the refrigerator for up to 3 days. Reheat them on the stove or in the microwave, adding a splash of milk to restore creaminess.
You can substitute 2% milk with whole milk, cream, or a non-dairy milk like almond or oat milk for a dairy-free option, but this may alter the flavor and texture slightly.
Red-skinned potatoes have a creamy texture that can produce rich mashed potatoes. However, Yukon Gold potatoes are also highly recommended for a buttery taste and smooth consistency.
To prevent gummy mashed potatoes, avoid over-mashing them and make sure to drain excess moisture thoroughly after boiling. Use a potato masher instead of a food processor for a smoother texture.
Cooking Tips:
- Choose the right potatoes: Red-skinned potatoes are great for mashing because their waxy texture holds shape better and provides a creamy consistency.
- Cut potatoes evenly: Cut potatoes into uniform pieces to ensure they cook evenly and at the same rate.
- Use warm milk: Warm the milk slightly before adding it to the potatoes. This helps it incorporate better and keeps the mashed potatoes hot.
- Don't overmix: Mix just until smooth to avoid gummy potatoes. Over-mixing can release excess starch, making the texture gluey.
- Season properly: Don't forget to season with salt and pepper to taste. A little seasoning goes a long way in enhancing the flavors.
Nutrition Facts
4 ServingsCalories 300kcal
Protein 7g
Carbohydrates 40g
Fiber 4.46g
Sugar 4.81g
Fat 13g
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