Red Skinned Mashed Potatoes

Made with creamy red skinned potatoes, this mash is a simple but indulgent side dish that perfectly buttery. Make ahead of time with just a few simple ingredients.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 295kcal

Author: Betty Davies

Equipment

Potato Masher

Ingredients

3 pounds red skinned potatoes (1.35kg)
½ stick salted butter (55g)
½ cup cream (35%) (120ml)
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Wash the potatoes and cut into quarters. Place in a large pot of cold water and add a generous amount of salt.
Bring to a boil and cook til fork tender, 15 to 20 minutes.
Drain the potatoes and set to one side.
Place the butter, cream, garlic powder, salt and pepper into the pot used to cook the potatoes. Place on a low to medium heat and let the butter melt.
Add the potatoes back to the pot and mash together. Taste for seasoning and serve with a drizzle of olive oil and fresh parsley if desired.

Notes

When cooking the potatoes, start them in cold water and bring hem up to the boil. If you put them straight into boiling water they won't cook through evenly.
Take care not to overcook the potatoes, they should be fork tender but not falling apart.
The butter and cream should be melted together, but don't boil.
Don't over mash the potatoes as this can cause them to become gluey.
Taste before serving and season to taste.
If making ahead of time, let cool fully before storing.

Nutrition