Diary of a Dying Nation (@DiaryofaDyingNation)

Mashed Red Potatoes *Mashed Red Potatoes are a classic side dish with a rich, creamy flavor that goes with almost any main dish. But my favorite thing about this recipe is that you don’t need to peel the potatoes, which saves time and effort and makes it much easier to fit this recipe in on a busy weeknight!* *Tired of peeling potatoes? Red skinned mashed potatoes are your creamy, delicious dream come true! Discover the ease and vibrant flavor of this no-peel potato side dish.* 2 pounds red skin potatoes quartered1 tablespoon salt1/4 cup butter1/4 cup sour cream1/2 cup heavy creamSalt and pepper to taste Bring a large pot of water with 1 tablespoon salt to a boil, then add the potatoes. Cook until the potatoes are fork tender but still firm, around 15 minutes. Drain the water and add the butter when the potatoes are cooked. Mash the potatoes with a masher. Add the sour cream, heavy cream, salt, and pepper to the pot. Continue mashing until the potatoes are soft and smooth, then use a spoon to mix the ingredients thoroughly. Taste the potatoes and add more salt and pepper to your taste. Notes: Red-skinned potatoes are my favorite for mashed potatoes, but you can also use Yukon golds or even russet potatoes—just be sure to peel the russets first. It is important to season your cooking water generously with salt.  Overworking your potatoes can cause the starches to break down and turn gluey, which is the opposite of what you want. Use a light hand and stop mashing when the potatoes are smooth and creamy. I prefer not to use a mixer or food processor because it is too easy to overmix. Get creative with your mix-ins and toppings. Try stirring in some shredded cheese, roasted garlic, or a spoonful of prepared horseradish for a zesty kick. #MashedRedPotatoes #Side https://www.upstateramblings.com/mashed-red-potatoes/?utm_source=msn&utm_medium=page&utm_campaign=msn