chunky mashed red skin (on) potatoes
I usually make whipped potatoes and they are fluffy and super creamy and smooth. However, I did have at dinner out a couple of weeks ago, some chunkier red skin (on) garlic mashed potatoes.
Any tricks to making these?
As seen on Cooks Country or ATK, you can also make mashed potatoes by dicing the raw potatoes and cooking them gently in milk, with or without garlic. Then just mash to desired texture.
Agree with mashing in a roasted clove or two. Asiago cheese is also fantastic shredded into mashed red bliss.
Also crush my red potatoes rather than mash too much - red potatoes are made for that. I add browned butter and chives along with cream, roated garlic and seasoning. Oh, and black garlic and cream is wonderful as well. The odd time I add crushed mustard seed that I've toasted first and maybe some caramelized shallot.
These Parmesan Smashed Potatoes from Barefoot Contessa are amazing, and yes, there is butter, sour cream, half & half and cheese, so definitely not low cal! You could add garlic as well and even omit the cheese.
Ina says to use a mixer for the potatoes, but I just smash them with a spoon so the texture is chunky.
Made some tonight; that's why I love cooking and hate baking. I grew up in a family of no recipes.
I halved the red skinned potatoes and threw in a healthy dose of cleaned garlic heads (salted water). Boiled and cooked. Can't find a vintage waffle masher, so listen to this....
Threw in several knobs of butter at room temp in a bowl, added some table cream. Put potatoes into that and used....wait for it......my meat pounder (round one with no spikes) in a smashing way. Left some chunking. Aaaaaaaaaaaaawwwwwwwwwwwwwwww....too good for words.