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RED SKIN MASHED POTATOES

This is my absolute favorite way to indulge in mashed potatoes, that does not have some kind of extra-indulgent aged cheddar in it. I don’t always follow this recipe specifically but I do come by fairly close. The last couple of years I’ve replaced milk with unsweetened vanilla almond milk and I honestly can’t taste a difference. If anything it lacks an extra thicker texture but flavor is still there. I also sometimes use vegetable stock if I don’t have chicken stock and it works just as great.

BUT unless you have a really good quality garlic powder that is super fine, not those tiny granules then you must use fresh garlic. Oh, and of course fresh ground pepper instead of store bought ground pepper makes a big difference. I NEVER not use fresh ground pepper. It’s a must! Okay, that’s all. ENJOY!

 

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RED SKIN MASHED POTATOES
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the potatoes in a large pot and fill with water just to the very top of the potatoes.
  2. Bring them to a boil over medium-high heat and simmer for about 15-20 minutes.
  3. Drain the potatoes into a colander. Place the butter and garlic into the pot, add the potatoes and mash them about half way. Add the chicken stock and milk then finish mashing until desired consistency. Add a little more chicken stock if the potatoes seem dry.
  4. Add salt and pepper to taste.