Garlic Redskin Mashed Potatoes
Garlic Redskin Mashed Potatoes are seasoned with just the right amount of garlic, butter, and sour cream to make a creamy side dish everyone loves!
Servings: 12
Calories: 255kcal
Equipment
- 1 dutch oven (or large pot)
Ingredients
- 5 lb. bag red potatoes (diced with skins on)
- 1 stick butter (8 tablespoons)
- 8 ounce carton sour cream
- 1 teaspoon minced garlic (or dash of garlic powder)
- ¼ teaspoon black pepper
- 1 ½ teaspoon salt (use some to salt water)
- ¼ cup heavy cream (use more if needed to achieve a creamy texture)
Instructions
- Wash potatoes well with a vegetable scrubber.
- Dice potatoes with skins left on, then place in a medium-size dutch oven or large pot with a lid.
- Cover with cold water and bring potatoes to a slow boil on medium high heat.
- Turn on low heat and boil until tender (about 30 minutes). Add a little salt to the water.
- Drain potatoes in a colander and return to dutch oven.
- Break potatoes up with mixer or potato masher, but don't beat them too hard or they'll get gummy.
- Add butter, sour cream, garlic, pepper and salt.
- With a hand or stand mixer, blend potatoes on low speed in dutch oven until just blended.
- Add heavy cream gradually and mix gently until potatoes are the perfect consistency.
Notes
- It's okay to have lumps in this dish, so there's no need to over-mix.
- This recipe feeds a large crowd, which is perfect for big gatherings.
- Always place potatoes in cold water before bringing to a boil so they'll cook evenly.
- Mash potatoes before adding other ingredients so they'll be fluffy.
- Salt the water once it comes to a boil for best flavor.
- Try not to mix potatoes too much or they'll turn out gummy.
Nutrition
Calories: 255kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Sodium: 393mg | Potassium: 893mg | Fiber: 3g | Sugar: 3g | Vitamin C: 17mg | Calcium: 45mg | Iron: 1mg