Made with red skin potatoes, these Mashed Red Potatoes are flavored with sour cream and garlic, to create an easy side dish that pairs well with endless entrees.
Wash and scrub red potatoes well. Dice into 1-inch cubes and place them into a heavy-bottomed large pot. Cover with cold tap water so that the potatoes are covered with about 1 inch of water. Stir in 2 teaspoons of kosher salt.
Over high heat, bring the water to a rapid boil. Once boiling, reduce the heat to medium and simmer the potatoes until extremely fork-tender, about 20-25 minutes.
Turn off the heat and drain the potatoes, returning them back to the hot pan. Place the pan over low heat and cook for 1 minute or so, to evaporate any excess moisture.
Using a potato masher, mash the potatoes to break them down as best you can.
Add in the garlic powder, ½ teaspoon of kosher salt, 3 tablespoons of melted butter, and ¼ cup of the warmed milk, and stir until creamy. Add in additional butter and milk as desired to reach the right consistency and richness. Stir in the sour cream. Taste and add in additional salt if needed. Serve.
Notes
Butter: Use the full 4 tablespoons of melted butter for really rich mashed potatoes. Milk: Depending on the starchiness of the potatoes and your desired consistency, you will need between ¼ to ½ cup of milk. Start with ¼ cup and then add additional milk, 1 tablespoon at a time as needed. Any fat percentage of milk works in this recipe. Garlic Powder: The garlic is optional but adds incredible flavor and I find that garlic powder, rather than minced garlic, is incorporated easier into these mashed potatoes. Storage: Allow leftover mashed potatoes to cool slightly and then transfer them to an airtight container. Store the mashed red potatoes in the refrigerator for 3-4 days or in a freezer-safe container for up to 2 months in the freezer. Reheat: Reheat individual servings in the microwave in 30-second intervals until warmed through. If needed, add a splash of milk or broth to loosen up the potatoes after reheating. For larger amounts, spread the potatoes in an oven-proof baking dish, stir in a little milk or cream, and cover the pan with foil. Bake at 350 degrees F for 20 to 30 minutes or until warm.