Mashed Red Potatoes Recipe
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Mashed red potatoes are a tasty side dish you can whip up in no time. These creamy spuds take just 15 minutes from start to finish and need only a few simple ingredients. You’ll love how easy they are to make and how yummy they taste.
This recipe makes enough for 8 people, so it’s great for family dinners or small gatherings. The red potato skins add a nice pop of color and extra nutrients. With butter, milk, and sour cream, these mashed potatoes turn out rich and smooth every time.
Exact Ingredients List
Here’s what you’ll need to make these yummy mashed red potatoes:
- 2 pounds small red potatoes, cut into quarters
- 1/2 cup butter, softened
- 1/2 cup milk
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
These simple ingredients come together to create a creamy, dreamy side dish. The red potatoes give a nice texture, while the butter and sour cream add richness. Garlic powder gives a boost of flavor, and you can adjust the salt and pepper to your liking.
Remember to soften your butter before starting. This will help it mix in smoothly with the other ingredients. You can leave it out at room temperature for about 30 minutes before you begin cooking.
Feel free to play around with the amounts to suit your taste. Want more garlic flavor? Add an extra pinch of garlic powder. Like your potatoes extra creamy? Try adding a splash more milk.
Instructions
Fill a big pot with water and add a pinch of salt. Turn on the stove and wait for the water to boil.
Once bubbling, carefully add your quartered red potatoes. Cook them for about 10 minutes until they’re soft but not mushy.
Drain the potatoes in a colander. Be careful – the steam is hot!
Put the potatoes in a large bowl. Add your butter, milk, and sour cream. Sprinkle in the garlic powder, salt, and pepper.
Now comes the fun part! Use a potato masher to squish everything together. Keep mashing until the mix is smooth and creamy.
Taste your potatoes. Need more salt or pepper? Go ahead and add some.
Your mashed red potatoes are ready to serve! They’re great with almost any meal. Enjoy them while they’re warm and creamy.
Possible Substitutes List
Can’t find red potatoes? No problem! You can use other potato types or even non-potato options. Here’s a list of tasty substitutes:
Potato Alternatives:
- Yukon Gold potatoes
- Russet potatoes
- Fingerling potatoes
These will give you a similar texture and taste. Just adjust the cooking time as needed.
Non-Potato Options:
- Mashed cauliflower
- Mashed parsnips
- Mashed turnips
- Mashed sweet potatoes
These choices are great if you want to try something different or lower in carbs.
Dairy Substitutes:
- For butter: olive oil or vegan butter
- For milk: almond milk or coconut milk
- For sour cream: Greek yogurt or cashew cream
These work well if you’re out of dairy or want a dairy-free version.
Remember, each substitute might change the flavor a bit. But they’ll still give you a yummy side dish. Feel free to mix and match to find your favorite combo!
How To Make It Diabetes-Friendly
To make these mashed red potatoes more diabetes-friendly, you can try a few simple changes. Start by keeping the potato skins on. They add fiber and nutrients that help slow down sugar absorption.
Use less butter and replace it with olive oil. This swap gives you healthier fats. For the milk, pick a low-fat or skim option to cut down on saturated fat.
Try Greek yogurt instead of sour cream. It has more protein and less fat. You can also add some mashed cauliflower to the potatoes. This trick lowers the carb count while keeping the creamy texture.
Here are some ingredient swaps:
- 1/4 cup olive oil (instead of 1/2 cup butter)
- 1/2 cup skim milk
- 1/4 cup Greek yogurt (instead of sour cream)
- 1 cup mashed cauliflower (optional)
When cooking, follow the same steps. But after draining, mix in the olive oil, milk, and yogurt. Add the mashed cauliflower if you’re using it. These changes make a diabetes-friendly side that’s still tasty and satisfying.
Tips, Tricks & Storing
For extra flavor, try adding roasted garlic or fresh herbs like chives or rosemary to your mashed potatoes. You can also experiment with different cheeses for a tasty twist.
Leave the skins on the potatoes for added texture and nutrients. Just be sure to wash them well before cooking.
To make ahead, prepare the mashed potatoes and store them in an airtight container in the fridge for up to 3 days. When ready to serve, reheat in the microwave or oven, adding a splash of milk if needed.
For longer storage, you can freeze mashed potatoes for up to 2 months. Let them cool completely, then place in freezer-safe bags or containers.
To reheat frozen mashed potatoes, thaw overnight in the fridge. Then warm them in the oven at 350°F for about 30 minutes, stirring occasionally.
Here’s a quick guide for storing your mashed potatoes:
| Storage Method | Time |
|---|---|
| Refrigerator | 3-5 days |
| Freezer | Up to 2 months |
Remember to always taste and adjust seasoning before serving reheated mashed potatoes.
