Red Skin Mashed Potatoes 

Red Skin Mashed Potatoes (with Roasted Garlic) are a holiday staple and family meal staple. These creamy, chunky mashed potatoes have roasted garlic flavour. This simple mashed potato recipe is great!

Ingredient

– 2 ½ - 3 lbs red skin potatoe – ½ cup butter (salted or unsalted butter is fine, adjust salt as needed) – ¾ cup whole milk – ¼ cup reserved – 1 tablespoon fresh green onions (only the green part), chopped – ½ tablespoon fresh chives, chopped – 2 teaspoon salt, for salting water – Salt and Pepper to taste Roasted garlic – 1 small garlic bulb – 1 tablespoon olive oil

Direction

Put the garlic bulb's top in a baking dish or foil (with the ends folded up to hold olive oil). Lots of olive oil and bake at 350 degrees F (175 degrees F) for 30-35 minutes until golden.  After baking, let cool.

Step 1

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Wait to handle hot garlic cloves if using immediately. Squeeze the cut end to release soft, roasted garlic. About 4 cloves for this recipe. Use the rest for toast or soup!

Step 2

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Make mashed potatoes while garlic roasts. Mashed Red Skin Potatoes Quarter potatoes and put in a large pot. Cover the potatoes with water in the pot. Large pinch of salt in boiling water. Cook 15-20 minutes until tender. 

Step 3

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 As the water boils, add salt to a large pot. Follow the directions on the package to cook the pasta shells until they are al dente. Drain them and put them on a clean tea towel so they don't stick together while you stuff each one.

Step 4

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Cook the butter, whole milk, salt, and pepper in a small saucepan on low heat for 5 minutes until steamy and fragrant while the potatoes cook. Get hot milk. Drain the potatoes and reserve ¼ cup of water.

Step 5

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Mash potatoes with a potato masher or other tool to desired consistency. I like chunky, creamy potatoes. Carefully mix roasted garlic and butter. Place chopped green onions and chives in a serving bowl. Butter the top if desired. 

Step 6

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also see

also see

Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage