Need a good recipe for Red Skin mashed potatoes?!


Question: Should I make the mashed potatoes like I do using regular potatoes? I want to leave the skin on...but want something a little different...but def. want them mashed! :)
Butter/milk/salt?


Answers: Should I make the mashed potatoes like I do using regular potatoes? I want to leave the skin on...but want something a little different...but def. want them mashed! :)
Butter/milk/salt?

Red skin potatoes, especially the baby ones, make very good mashed potatoes. But, if you can get your hands on some little golden creamer potatoes, they're the best!

I add milk, butter and salt to my mashed potatoes when I'm making gravy. But, if I'm not making gravy, like with ham or fish or meatloaf, I add sour cream, cream cheese, garlic and sharp Cheddar cheese to them like this:

8 medium potatoes
8 ounces cream cheese, softened
8 ounces sour cream
2 Tbs. butter or margarine
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups grated Cheddar cheese

Peel, quarter and cook the potatoes until fork tender, as usual. Drain off the liquid and mash them coarsely.

In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter/margarine, garlic powder, and pepper. Beat the mixture with an electric mixer till fluffy. Stir in 1 cup of the Cheddar cheese.

Put the mixture into a well greased 2 quart casserole or baking dish. Top with the remaining 1 cup of Cheddar cheese.

Cover and bake in 350 degree oven for 45 minutes. Remove the cover and continue baking for 15 minutes longer, so the top gets a bit browned. This can be prepared a day ahead of time and refrigerated prior to baking.

Boil them with skins on, when they're tender, drain, add salt, pepper, butter, sour cream, cream cheese. mash this all together. I can't tell you amounts, I just use whatever I have, and to taste. You can also roast a clove of garlic and some red pepper in your oven wrapped in tin foil with olive oil. Roast for about 30 min, then put it in a food processer, and add that--it makes roasted red pepper potatoes!

Cut them in quarters like you normally would, and cook them the usual 20 minutes after boil. I add a couple of Tblsp of butter, a splash of milk, and a few dabs of sour cream and whip with my Kitchen Aid after draining. YUM!

you're on the right track...try adding some roasted garlic and fresh cilantro...yummmmm

I got 2 different versions

Garlic Mashed Red Potatoes

INGREDIENTS
8 medium red potatoes, quartered
3 cloves garlic, peeled
2 tablespoons butter or stick margarine
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

DIRECTIONS
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese.
Nutritional Analysis: One serving (1 cup) equals 190 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 275 mg sodium, 36 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


Red Mashed Potatoes with Vegetables Recipe

Ingredients
- 2 pounds red skin potatoes
kosher salt and pepper
drizzles of olive oil
- 3 tablespoons unsalted butter
- 1 (8-10 oz) bag of frozen pearl onions - or fresh pearl onions
pinch of sugar
- 1/2 fresh squeezed lemon juice or 2 tablespoons of bottled lemon juice
- 5 slices lemon
- 1 bag frozen snap pears of 1 cup of fresh pea pods
- 1 lemon - zested
salt and pepper to taste
- 1 tablespoon fresh lemon thyme, off of stem
- 1/4 cup rough chopped fresh parsley

Directions
Wash potatoes with a stiff vegetable brush.
Put potatoes in a large pot of salted cold water, cover.
Boil until the potatoes are tender - approximately 30 minutes.
Drain.
Toss potatoes in a bowl, peeled or unpeeled, and roughly mash them.
Drizzle with olive oil, salt and pepper.
Heat 2 tablespoons of olive oil with butter in a medium saucepan until the butter melts.
Add pearl onion, sugar, lemon juice and cook, stirring frequently, until the onions start to brown. Approximately 5-7 minutes.
Add lemon slices, snap peas or pea pods, and lemon zest.
Cook through until the peas are hot.
Season with salt and pepper.
Pour vegetables over the potatoes in a serving dish.
Drizzle with olive oil.
Season with salt and pepper.
Garnish with parsley.

I like to first wash them and cut up into pieces an inch or so square. Then boil until tender and drain. Then I add butter, a couple TBSP of minced garlic, salt and pepper to taste and mash as you would regular potatoes while stirring in milk or cream to the consistency you like. I don't over mash them, meaning I like to leave them a little chunky.

By doing it this way the skin pieces are not large enough to be irritating to those who may not be skin fans and yet are a nice color contrast. This is really good with ground Parmesan cheese either mixed in or sprinkled over the top too.

Yummy!!!!!!!!!

i love the roasted garlic and butter... for that just add milk, roasted garlic, salt and pepper.
I also LOVE ranch mashed potatoes!! Just add ranch seasoning (the little packets) as your mixing them! very very tasty!!

Here's a good one.Try fat free chicken broth instead of the milk.Really good.I melt a little bit of cream cheese in the broth to start with.Good and tasty....





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