Red Skin Mashed Potatoes Food

SUZY'S MASHED RED POTATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
• Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

CHUNKY, SKIN-ON MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
• In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
• Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
• Garnish with green onions, if desired.
• Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
• Enjoy!

RED SKIN MASHED POTATOES

Steps:

• Place potatoes in large pot and cover with water. Bring to a boil. Cook until potatoes are fork tender, about 20 minutes. Drain.
• Mash potatoes and add remaining ingredients.
• Mix until fluffy and serve hot.

RED SKIN MASHED POTATOES

Steps:

• Scrub the potatoes clean and cut them into 1.5 inch chunks. Don't peel the potatoes.
• In a medium pot, heat enough water to cover the potatoes and boil potatoes until tender, about 20-25 minutes. Drain the water and return potatoes to the pot.
• In a medium bowl, microwave the half-and-half with the butter together for a few seconds, until warmed up and melted.
• Mash the potatoes with a potato masher, adding the warmed up half-and-half and butter at the same time. Season with salt and pepper to taste. Garnish with chopped chives. Enjoy!

RED SKIN MASHED POTATOES RECIPE

Steps:

• Wash the potatoes to remove any dirt and dust.
• Place potatoes in a medium sized saucepot, cover with about 1 inch of water.
• Place pot over medium heat and bring to a low boil.
• Boil potatoes about 20-25 minutes, or until fork tender.
• Remove potatoes from water, place in bowl and let cool a bit, do not discard potato water.
• Using a potato masher, mash up the potatoes, skin and all, until creamy.
• Add Buttermilk
• Add Mayonnaise
• Add Granulated Garlic Powder
• Add Salt and Pepper to taste
• Stir well, adding more liquid as needed to make creamy mashed potatoes.
• Taste test and add more salt, pepper, potato water or mayo as needed.
• Enjoy!

RED GARLIC MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic. Mix potatoes with an electric mixer until smooth.

OUR FAVORITE HOMEMADE MASHED POTATOES

Steps:

• Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
• Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
• Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
• Pour in the warm butter mixture then mash the potatoes until creamy. (Don't worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
• Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

RED SKIN MASHED POTATOES RECIPE

Steps:

• Wash and cut the red potatoes, leaving the skin on, into relatively the same size chunks approximately 1 to 1 ½ inch in size.
• Place cut potatoes into a large stock pot of salted water (enough water to cover the potatoes, you can also use chicken broth to add more flavor to the mashed potatoes) and low rolling boil over medium high to high heat.
• Cook at a rolling boil until fork tender, about 10 minutes. Drain the potatoes and return to the pot or a large mixing bowl.
• Mash the cooked potatoes, then add mashed roasted garlic, butter, cream cheese, and salt and pepper. Stir to mix, until the butter and cream cheese are melted.
• Add the heavy cream (start with less if desired and add more until you have reached your desired creamy texture) and stir until mixed in completely. Serve warm.

SMASHED RED-SKIN POTATOES

Steps:

• Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
• Add 2 tsp salt to water; bring to a boil.
• Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
• In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
• Drain potatoes; transfer to large bowl.
• With potato masher, smash potatoes together with hot cream mixture until well blended.
• To potatoes, add sour cream, remaining salt, and the pepper.
• Blend in with the potato masher; continue to smash until desired consistency is achieved.

RED SKIN MASHED POTATOES

Steps:

• Wash the red skin potatoes and scrub well until you get rid of all the dirt.
• Place the potatoes in a pot and add water to the pot until they are covered.
• Place the pot on medium heat and let them boil for about 20 minutes, or until they are tender. Insert a fork or knife to check whether they are tender or not. They should not feel very hard, the fork or knife should insert easily.
• Once they are done, drain the water and place the potatoes in a large bowl.
• Add vegan cream cheese, vegan butter, non-dairy milk, and salt.
• Using a fork or a potato masher, mash the potatoes until they are fluffy.
• Serve immediately!

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

RED SKIN MASHED POTATOES

Steps:

• Add the potatoes and 1/2 tablespoon of salt to a large pot and fill with enough water to cover the potatoes. Bring to a gentle boil and cook until the potatoes are fork tender, about 15-20 minutes.
• When the potatoes are nearly done cooking, add the garlic, butter, milk and heavy whipping cream to a small saucepan. Bring to a gentle simmer over medium-low heat for about one minute (do not boil).
• Drain the potatoes and return to the pot. Mash until mostly smooth. Pour in half of the garlic infused butter, milk and cream and mash until combined. Pour in the second half and sprinkle with 1 teaspoon of salt and 1/2 teaspoon black pepper; mash until desired consistency. Careful not to over mix the potatoes, or they can become sticky like glue.
• Transfer to a serving bowl and garnish with more melted butter, flakey sea salt, black pepper and chives.