How to Make Perfect No-Peel Mashed Potatoes
Do you avoid making mashed potatoes because you hate peeling the potatoes? This no-peel mashed potato recipe utilizes red potatoes, which have a thin, red skin that doesn’t require peeling. I’d never seen a red potato until I moved to South Carolina. They’re used in many popular Lowcountry recipes. They provide a creaminess and texture to the mashed potatoes that you can’t get by using any other type of potato.
- 9 medium-sized red potatoes
- 3 tablespoons butter
- 1/2 cup sour cream
- 1/2 tablespoon salt
- a splash of milk
Wash and cut the potatoes into small cubes. Boil them until soft.
Drain the potatoes, then place in a large bowl. Add butter, sour cream and salt. Mix on medium speed. I like mine slightly chunky.
Add a splash of milk, then mix them some more. You don’t want them to be dry, but you also want to be careful not to add too much liquid. You can always add more milk, but you can never take it away once it’s been added. That sounds like a riddle.
You’re all done! I served mine with pork tenderloin and green beans.
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