These creamy mashed red potatoes are delicious and simple to make. I got these small red-skinned potatoes from the farmers market last week. Leaving the red skin on the potatoes gives these mashed potatoes a rustic look. The best part is no peeling involved! I really dislike peeling potatoes for some reason, and the only time I do it is when I make latkes or potato pancakes. Enjoy these mashed red potatoes, they are great as a side dish.
Mashed Red Potatoes
1 ½ to 2 pounds small red-skinned potatoes
3 to 4 tablespoons butter
½ cup milk
1 teaspoon garlic, granulated
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon parsley, dried
Clean potatoes and cut each potato into quarters.
Place potatoes in a large pot and fill with water to cover. Cover and bring to a boil over medium-high heat. Cook potatoes for about 30 minutes, or until easily pierced with a fork.
Drain potatoes and place them back into the pot.
Mash potatoes with a fork (or if you have a potato masher).
Mix in butter and milk. Add in garlic, salt, pepper and parsley.