Monday, March 16, 2009
Mashed Red Skin Potatoes
Red skin potatoes were on sale, thank you St. Patrick's Day, so I bought a big bag. I have been wanting to try to make mashed red skins for quite some time, and it seemed like the perfect pair to my roasted chicken. I found this recipe which again, didn't make me go to the store, woo hoo.
I basically cut the recipe in half and it worked out so we could eat these for dinner and then have them again as leftovers. They were really really good! I will absolutely make them again....now just to decide when is too soon to make them again!
* 4 lbs small new red potatoes, quartered
* 2 teaspoons salt, plus
* 1 1/2 teaspoons salt
* 1 cup heavy cream (I used half and half)
* 1/2 cup unsalted butter
* 1/2 cup sour cream (I use reduced-fat)
* 3/4 teaspoon pepper
1.Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
2.Add 2 tsp salt to water; bring to a boil.
3.Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
4.In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
5.Drain potatoes; transfer to large bowl.
6.With potato masher, smash potatoes together with hot cream mixture until well blended.
7.To potatoes, add sour cream, remaining salt, and the pepper.
8. Blend in with the potato masher; continue to smash until desired consistency is achieved.
*I just used my hand mixer on low and left a few lumps...yummy!!!