CREAMY RED SKINNED MASHED POTATOES
Red potatoes are my favorite. I use them more so than any other potato...I especially like them for mashed. Love their creaminess. I've been making my mashed potatoes this way for as long as I can remember...( on special occasions normally)... They are delicious! I leave the skins on, you could peel them, but all of the vitamins...
Provided by Cassie *
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a 4 - 5 quart dutch oven place potatoes, garlic if using and salt, cover with cold water. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until fork tender. When potatoes are just about finished cooking. Place cream and butter in a saucepan, and heat just until butter is melted. Drain your potatoes and place in a large mixing bowl. Mix the potatoes for a few second to break up. Then add the cream mixture. Continue mixing on low speed till smooth. Now, fold in the sour cream, salt and pepper. Serve immediately. Quick note: Sometimes to change things up; I use 1 1/2 pounds russets, or Yukon golds and 1 1/2 pounds red potatoes.
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