Mashed Red Skinned Potatoes (One-Pot!)
The ultimate comforting side dish, mashed red skinned potatoes are a cinch to make with no peeling involved.
Ingredients
- 2 ½ pounds red skinned potatoes scrubbed and cut into 2-inch chunks
- ¾ cup 2% milk
- ¼ cup sour cream
- 4 tablespoons room-temperature butter
- 1 teaspoon kosher salt plus more to taste
Instructions
- Fill a large pot or Dutch oven with cold water. Cover and bring to a boil. Carefully add the potatoes, reduce to a strong simmer, cover, and simmer until the potatoes are very tender when pierced with a knife, about 20-25 minutes.
- When the potatoes are fork tender, strain, then add back to the warm pot over low heat. Immediately add the milk, sour cream, butter and salt. Mash with a potato masher until the desired consistency is reached. Taste and add additional salt, butter, or sour cream if desired. Serve with optional freshly ground pepper and chopped chives.
Notes
See blog post, above, for ingredient substitutions, storage, and more.
Nutrition
Serving: 1 (of 6) | Calories: 233kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 498mg | Potassium: 916mg | Fiber: 3g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 1mg
