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RED SMASHED POTATOES




Source of Recipe


Penny


List of Ingredients




3 pounds red potatoes, unpeeled
1 Tablespoon plus 2 teaspoons kosher salt
1 1/2 cups half-and-half
1/4 pound butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper



Recipe



Place the potatoes and 1 tablespoon of salt in a 4-quart
saucepan with cold water to cover. Bring to a boil, lower
the heat, and simmer covered for 25 to 35 minutes, until
the potatoes are completely tender. Drain. In a small
saucepan, heat the half-and-half and butter. Put the
potatoes into a large bowl and mix them for a few seconds
on low speed with a hand mixer to break them up. Slowly
add 3/4 of the hot cream and butter to the potatoes, mixing
on the lowest speed (the last quarter of the cream and
butter should be folded in by hand). Fold in the sour cream
and remaining salt and pepper. Serve immediately. If the
potatoes are too thick, add more hot cream and butter.