Smashed Red-Skin Potatoes
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1814.36 g small new red potatoes, quartered
- 9.85 ml salt, plus
- 7.39 ml salt
- 236.59 ml heavy cream
- 118.29 ml unsalted butter
- 118.29 ml sour cream
- 3.69 ml pepper
directions
- Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
- Add 2 tsp salt to water; bring to a boil.
- Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
- In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
- Drain potatoes; transfer to large bowl.
- With potato masher, smash potatoes together with hot cream mixture until well blended.
- To potatoes, add sour cream, remaining salt, and the pepper.
- Blend in with the potato masher; continue to smash until desired consistency is achieved.
Reviews
RECIPE SUBMITTED BY
Colbys Mom
United States
I am a money manager and financial consultant at Smith Barney. I live in Carlsbad, CA with my husband of 8 1/2 years. We have one son named Colby who is 23 months old. When I have time I like to play poker. I am also a political junkie and am pretty active within the Republican Party. I have two cats, one Maine Coon and one Persian.