Creamy and buttery, with loads of flavor, mashed red potatoes are an easy side dish to prepare. Throw away the box and enjoy freshly made mashed potatoes!
2tablespoonschopped fresh parsley or chives(can add up to ¼ cup, if desired)
additional kosher salt and freshly ground black pepper, to taste
Instructions
Put cut up potatoes in a large pot and cover with cold water. Add salt. Cover and bring to a boil over high heat. Depending on the size of your pan, it will take 10 to 12 minutes to come to a boil.
Turn heat to medium and cook potatoes until fork tender, 13 to 15 minutes.
Drain potatoes and return to the pot. Cook over medium-low heat, stirring occasionally, to remove excess moisture, 1 to 2 minutes.
Add milk, sour cream, and butter to the potatoes. Warm gently until butter melts. Mash until desired consistency is achieved, adding more milk if needed. Stir in herbs. Taste and season with salt and pepper as desired.
Video
Notes
Cut the potatoes in evenly sized pieces. They'll cook more evenly resulting in mashed potatoes with a creamy texture (no crunchy bits).
The recipe can easily be halved to make 4 servings, or doubled to make 16 servings.
Fresh herbs (parsley or chives) are optional but really add so much flavor. You'll love them! Try adding roasted garlic, too.
Refer to the post for ways to keep mashed potatoes warm until you're ready to serve them.
Sodium is likely lower than calculated in the nutritional information. It includes all of the salt added to the cooking water. According to the USDA, boiled red potatoes only absorb about one third of the salt in the cooking water.