Saturday, August 13, 2011

Chunky Mashed Red Potatoes

Homemade mashed potatoes must be the top of the list for savory comfort food. Some boxed potatoes have a wonderful flavor and consistency, but none I have tasted come close to the amazing texture and flavor of a good batch of the homemade variety. I have been making mashed potatoes from scratch since I was a young teen, but I recently tried a new variation! I absolutely love the flavor and texture of red potatoes, so I switched out my usual russets for a handful of reds. I left the skin on, added a few special ingredients, and I have to say, they were amazing!! Feel free to tweak the flavors to your liking, but give these heavenly potatoes a try alongside your next barbecued pork, chicken or beef!

Chunky Mashed Red Potatoes
(printable version)
a KitchenJoy original recipe
serves about 6
5-6 small or medium size red potatoes, washed and cubed (skin on)
1/4 cup butter
1/4-1/2 cup of milk
garlic powder
shredded parmesan-reggiano cheese (about 1/4 cup)
Place potatoes in pot, cover with water, sprinkle water with a bit of garlic powder; boil about 10 minutes or until tender. Drain potatoes; mash slightly with potato masher or pastry cutter.
Add milk, butter and garlic powder to taste, blend until slightly smooth (leave some chunks) with electric blender. Stir in salt, pepper and cheese to taste.


  1. I do these too! I add cloves of garlic to the potatoes when I boil them and smash them right in with everything else. We call them 'Garlic Smashed Potatoes'! Soo yummy!

  2. I am such a mashed potato nut, it's not even funny. I love the skins mixed with the creaminess. So So good!


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