Red Skin Mashed Potatoes
Do you dream of the perfect mashed potatoes? These Red Skin Mashed Potatoes are buttery, garlicky, and so easy to make. The left-on skins add a great texture and some extra nutrition, too.
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Makes: 8 servings
Calories: 211kcal
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Ingredients
- 3 lbs. unpeeled red potatoes, cut into quarters
- 4 tablespoon unsalted butter, divided
- 1 ½ tablespoon minced garlic (from 4-5 cloves)
- ¾ cup whole milk (can substitute with 2%)
- ¼ cup heavy cream
- Fresh scallions or chives, for garnish
Instructions
- Place potatoes in a large pot and add enough cold water to cover potatoes. Add 1 tablespoon salt and bring water to a boil.
- Lower heat to a simmer and cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain potatoes using a strainer and set aside.
- Return pot to medium-low heat and melt 2 tablespoon butter. Add garlic and cook for 1-2 minutes, until aromatic, but not browning too much.
- While garlic is sautéing, combine milk and cream and heat in a small saucepan over low heat or heat in microwave. Heat until hot, but not boiling.
- Return potatoes to pot and mash with a potato masher until desired consistency is reached. Take care not to over-mash or else you may get gummy potatoes (I like to leave some chunks, but you can also mash until smooth).
- Add remaining butter, hot milk/cream mixture, ½ teaspoon salt, and ½ teaspoon pepper and stir to combine.
- Serve with chopped scallions or chives and an additional pat of butter, if desired.
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Nutrition
Calories: 211kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 42mg | Potassium: 823mg | Fiber: 3g | Sugar: 4g | Calcium: 54mg | Iron: 1mg
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