Red Skin Mashed Potatoes
Ingredients
- 2 ½ lbs. red skin potatoes washed and scrubbed
- ½ stick butter (4 tbsp.)
- ½ cup milk ideally whole milk
- 2 cloves garlic peeled and smashed
- 1 sprig fresh rosemary
- 5-10 leaves fresh sage
- Salt and pepper to taste
- Additional butter and herbs for garnish and topping optional
Instructions
- Place potatoes in a large pot and cover with cold water by at least 1". Add salt to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender about 25-30 minutes.
- Meanwhile, heat butter, milk, garlic, and herbs in a small pot over low-medium heat. Once butter melted, turn the heat down to the lowest setting, and allow the mixture to sit while potatoes cook.
- Drain and mash potatoes while still hot. Strain the garlic and herbs out of the hot milk mixture. Add mixture to the potatoes, whipping with an electric mixer, or using hand masher until potatoes smooth. Season with salt and pepper to taste.
- Serve immediately, or make ahead (see notes)
Notes
Reheating instructions:
To make ahead, then reheat, place potatoes in a heat-proof bowl and refrigerate for up to 3 days. When ready to reheat, place the bowl over a pot of simmering water on the stovetop, stirring occasionally. If potatoes look dry, add more milk (about ½ cup or more) as needed until silky and warm.
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Nutrition
Calories: 251kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 330mgPotassium: 935mgFiber: 6gSugar: 13gVitamin A: 36588IUVitamin C: 37mgCalcium: 101mgIron: 1mg
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