Growing up in Oklahoma red skinned potatoes were a staple side dish with almost any meal. You could find them-roasted, mashed and boiled and no matter which way you had them they were always delicious and so easy to make.
For years I have shared the roasted red skinned potato (AKA: new potatoes) recipe and I thought it was about time I shared the mashed red skinned potato recipe as well.
Directions
- Fill a medium to large pot with water and ½ a tablespoon with salt.
- Bring the potatoes up to a boil and then reduce the heat to a rapid simmer.
- Simmer the potatoes for 26-30 minutes or until you can use a knife and pierce through the potato with ease.
- When the potatoes are cooked discard the water.
- Put the pot back onto the burner and cook out the water for 1-2 minutes.
- Then turn the fire off and use a fork to smash the potatoes.
- Heat the milk and butter in a saucepot or in the microwave until the butter is melted completely.
- Add the heated butter, milk into the potatoes, remaining salt and cracked fresh pepper.
- Mix the potatoes and if the potatoes are too runny add it to the a medium high burner and cook it for 2-3 minutes (stir continuously and make sure to scrape the bottom so it doesn’t burn on the bottom) until the milk has absorbed into the potatoes.
Chef tip: The secret to great mashed potatoes is to cook out all of the water so it can absorb the butter, cream and milk. In this recipe I didn’t use cream but you could if you were looking for a richer mashed potato.
