Red Skinned Mashed Potatoes
List of Ingredients
I got this recipe from Marlen at the recipe exchange
3 lbs. red skin potatoes, well washed, cut into 2" chunks
6 quarts water
3 tbl. kosher salt
1/2 lb. salted butter
1 tbl. garlic, chopped
1 tsp. ground nutmeg
1 tsp. ground white pepper
salt to taste
1 cup heavy cream
1 cup light cream
milk, to lighten the mashed potatoes if you want them to be less stiff
2 tbl. salted butter (for the top)
Wash the potatoes very well and cut away any black spots, don't peel
them leave the skin on. Cover with cold water 2 inches above the potato
level and add the salt. Bring to a boil, reduce the heat and cook on low until
tender, about 35-40 minutes. Drain in a colander for five minutes so that they
are well drained and dry. While draining melt the 1/2 cup of butter with
the garlic over low heat; don't let the garlic brown. Return the potatoes
to the pot and add the butter mixture, cream and seasonings. Mash as
you would regular mashed potatoes. One exception is that you want the
mixture to have some lumps and of course the skins. If you like them softer,
just add some milk and then smooth off the top and scrape down the sides
of the pot. Place 2 tablespoons of butter in top and let it melt. Turn the
heat to low and let mixture re-warm covered for 3-4 minutes. Recipe
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