Mashed Red Potatoes

I love being able to walk out to the garden and dig up some potatoes for dinner! Today I am making my mashed red potatoes recipe which is a favorite with my kids.

Have you ever eaten a potato that is so fresh the skin is still paper thin and fragile? New potatoes need to be handled with a little extra care, but they are worth the trouble. Like most other vegetables, you can taste the difference when eating a freshly harvested potato.

I contemplated showing you what my hands look like after I have dug for potatoes, but decided the picture was too unappetizing. I dig for potatoes with bare hands because the skin is so fragile that it is easily torn. I tore the skin on the above potato just by washing it a little too vigorously.

While the potato skin is so fragile that it would be easy to remove, I leave it on for the extra nutrients it contains.

Mashed Red Potatoes Recipe

Dairy-Free Mashed Red Potatoes Alternative: You can make mashed potatoes with milk and butter, but I find that I prefer making them with vegetable broth and olive oil. The sauteed onions and garlic make this dish so flavorful, that milk and butter aren’t needed.

• 3 lbs. red potatoes, quartered
• 4 cloves garlic, minced
• ½ cup onion, diced
• 4 tablespoons butter or olive oil, separated
• pepper to taste
• 1 cup milk or vegetable broth (How to Make Vegetable Broth)

1. In a large pot, boil potatoes until they can easily be pierced by a fork. Drain and rinse the potatoes.
2. While the potatoes are boiling, saute the onions in 1 tablespoon of olive oil or butter for 4 minutes. Add the minced garlic and cook for 1 more minute.
3. Mash the potatoes in a large bowl; adding the garlic and onion mixture, the remaining oil or butter, and pepper. Add the milk or vegetable broth slowly to achieve the desired texture.

Printable Recipe for Mashed Red Potatoes

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Mashed Red Potatoes

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Alea

Ingredients

• ▢ 3 lbs. red potatoes quartered
• ▢ 4 cloves garlic minced
• ▢ 1/2 cup onion diced
• ▢ 4 Tablespoons olive oil separated
• ▢ pepper to taste
• ▢ 1 cup vegetable broth How to Make Vegetable Broth

Instructions

• In a large pot, boil potatoes until they can easily be pierced by a fork. Drain and rinse the potatoes.
• While the potatoes are boiling, saute the onions in 1 tablespoon of olive oil or butter for 4 minutes. Add the minced garlic and cook for 1 more minute.
• Mash the potatoes; adding garlic and onion mixture, oil, and pepper. Add the broth slowly to achieve the desired texture.

More Potato Recipes:

Garlic Mashed Potatoes
Purple Mashed Potatoes
Hasselback Red Potatoes
Fast and Easy Hashbrowns
Herb Roasted New Potatoes
Garlic and Rosemary Red Potatoes