Alright, we realize it’s time to come off of our Mexican food high. We’ve decided to share with you today one of our favorite side dishes to help compliment many of your dinners – Mashed Red Potatoes! No Mexicaness there…
Anyway, you may be wondering why we are doing red potatoes rather than the traditional brown or russet potatoes. Honestly, because they look prettier. When it comes to nutrition, red and russet potatoes are very similar so there is no real reason to base a decision off of that. So, we choose red potatoes because we just feel like it!
Mashed Red Potatoes
- Servings – 3 to 4
- Prep time – 5 minutes
- Cook time – 20 minutes
- Potato masher
- Electric beater
- 1.5 pounds red potatoes
- 1/2 stick unsalted butter
- 1/2 cup sour cream
- 2 cloves garlic minced
1. Wash and cut the potatoes into fourths just like in the Kielbasa and Potatoes recipe. Leave skins on for more nutrition and texture.
2. In a large pot bring 5 cups of water to a boil.
3. Add potatoes to the boiling water and cook for 10 minutes or until a fork can easily pierce through a potato without much effort.
4. Drain and return potatoes to pot. Use potato smasher and give them 4 or 5 smashes. Just enough to break them apart. Cover and set aside.
5. In a separate smaller sauce pan, melt butter and add minced garlic and sour cream. Stir until even consistency.
6. Pour this mixture into the pot with potatoes and using an electric beater, beat until desired consistency (short for chunkier potatoes, long for creamy).
7. Add salt and pepper to flavor, serve and enjoy!