Versatile Mashed Red Potatoes

I know many people don't care to use red potatoes for mashers, but I personally prefer them because of their sweeter flavor, firmer texture and their tender skins that add extra nutrition to your mashers.
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As for flavoring; sometimes plain mashers with gravy only is all that's needed but it's also fun to flavor up your mashers to compliment a meal depending on what you're serving. Below the recipe are flavor suggestions with amounts needed for two pounds of potatoes. Feel free to mix and match them ;-) Do you have any other flavor enhancing ideas?

Ingredients:

  • 2 lbs. small red potatoes, skins washed, quartered
  • 1/2 cup butter
  • 1/3 cup milk
  • 1/4 cup sour cream
  • salt and pepper to taste

Directions:

Bring a large pot of lightly salted water to a boil, add potatoes and cook until tender but still firm, about 10 minutes, drain and return to pot.

Meanwhile, heat the butter, milk and sour cream in a small saucepan over medium heat. Do not overheat!

Mash the potatoes and slowly add butter, milk and sour cream mixture until smooth and creamy (because you may not always need the entire mixture amount), season with the salt and pepper to taste, stir in the flavor enhancements if desired, and serve.

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Flavor Enhancements

  • 4 strips bacon, cooked and crumbled
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 1/2 Tbsp. minced garlic, sauteed in the butter before adding milk and sour cream for heating
  • 1/3 cup green onions, thinly sliced
  • Zest of 1 lemon
  • 1/3 cup sweet onion, finely chopped, sauteed in the butter before adding milk and sour cream for heating
  • 4 oz fresh parmesan cheese, grated
  • 1 Tbsp. dry mustard
  • 1 or 2 ramen noodle seasoning packets
  • 2 Tbsp. Hidden Valley Ranch Dressing/Dip powder
  • 1 Tbsp. wasabi powder

By Deeli from Richland, WA

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November 28, 20110 found this helpful

I love that you put wasabi down there. I make those often. ;) Thumbs up, dear!

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