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close up of red skin mashed potatoes with butter on top

Mashed Potatoes with Red Skin


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5 from 1 review

Description

These Mashed Potatoes with Red Skin are the most hearty and flavorful side dish. It's comfort food at its finest with these buttery potatoes, loaded with garlic and green onion. Plus, no peeling required!


Ingredients

Scale
  • 2 lbs red potatoes, washed and scrubbed
  • 4 tablespoons salted butter
  • 3 garlic cloves, minced
  • 1/4 cup whole milk
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons green onions, sliced into skinny circles

Instructions

  1. Bring a large pot of water to a boil. Cut each potato into quarters and add into the boiling water.
  2. Cook until tender, approximately 15 to 20 minutes. The skin will start to separate from the potato once it gets nice and tender. Pour the potatoes into a colander to remove the water.
  3. Into a small skillet on medium low heat, melt butter. Add in the garlic and toast for 60 to 90 seconds until fragrant. Remove skillet from burner to avoid the garlic from overcooking.
  4. Into a large bowl or stand mixer bowl, add in the drained potatoes, garlic butter, sour cream, half of the milk, salt and pepper, and 2 tablespoons of green onion.
  5. Turn stand mixer onto low with beater attachment to combine ingredients or use a masher to mash the ingredients. If you want more liquid, slowly pour in the remaining milk (If you're happy with the texture, you don't have to add it). Mash until you get the desired consistency. I prefer a few lumps in my mashed potatoes.
  6. Top with the remaining green onions and serve! You can also add butter and/or grated cheese. Enjoy these delicious mashed potatoes.

Notes

Make sure to wash and scrub the potatoes really well and remove any large imperfections on the outside of the skins, since you will be eating them.

Use a large enough pot, so you don't have water constantly overflowing from the potatoes boiling.

When testing to see if the potatoes are done, the corners of the skin will start to peel off and a fork should easily split them in half.

Add the milk in slowly in phases to get the desired consistency. I use all of the milk, but if you had more water in your potatoes, etc., you may want less milk. This gives you options, rather than pouring it all it at once and having them runnier than you would like.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: side dish
  • Method: stovetop
  • Cuisine: american