Tuesday, October 2, 2012

Mashed Red Potatoes

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. 

Serves 4.