Parmesan and Garlic Mashed Red Potatoes

This is a new recipe for me--I've had mashed red potatoes before but haven't ever made them.  They are easy and yummy for dinner when cooler temperatures come.  {No peeling!}
Parmesan and Garlic Mashed Red Potatoes


Place in a large pan and cover with water:
3 lbs. red potatoes, scrubbed and cut into small chunks (leave the peels on)
1/2 tsp. salt
1/4 tsp. minced garlic (dried or fresh)

Bring to a boil, turn down the heat, and cook (stirring occasionally) until the potatoes are tender (easily pierced with the tip of a knife).  Remove from the heat and drain the water. 

To the potatoes add:
3 Tbs. margarine or butter
1/2 cup milk
1/4 cup Parmesan cheese
1/4 - 1/2 cup sour cream
salt and pepper, to taste

Mash with a potato masher or beat the potatoes with a hand blender until creamy.  Keep hot.  Serve as is, or with gravy. 

A delicious addition is crumbled real bacon pieces!
Tiffany's Notes: These were easy!  I like a light garlic taste--so cooking the potatoes and garlic together and then draining it off kept the garlic taste mild.  If you prefer more garlic you can increase the garlic.  I like the peels in the mashed potatoes.  I wondered if they would, but none of my children objected to the peels!

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