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)
- 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 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
- 3 lbs. red potatoes, quartered
- 4 cloves garlic, minced
- ½ cup onion, diced
- 4 Tablespoons olive oil, separated
- pepper to taste
- 1 cup vegetable broth (How to Make Vegetable Broth)
- 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
vickie says
September 7, 2010 at 9:12 amThere is nothing like a new potato.
Your recipe sounds so good -i like the idea of vegetable broth in it.
vickie
girlichef says
September 7, 2010 at 11:30 amYes, and there's nothing like it! Smashed new potatoes are a fave around this house….and I now wish I had some for breakfast 😉 Thank you for sharing with t4t this week!
Elsa says
September 7, 2010 at 5:20 pmI also like to boil them and then add some garlic, butter, parsley, salt/pepper and parm-reg. Potatoes dishes are endless and you can do so much with them! Yum!
Shana says
September 7, 2010 at 6:09 pmOoh yummy. I love new potatoes. So good. I am almost drooling looking at this post.
Melinda says
September 7, 2010 at 7:39 pmNow that's the very best kind of potato – so new the skin is transparent, boiled lightly, slathered with butter and sprinkled with salt and pepper! 🙂
the clark clan says
September 7, 2010 at 7:51 pmAlea, all i can say is yum yum yum! I adore mashed new potatoes! Thanks for sharing on the two for tuesday recipe blog hop! Alex@amoderatelife
Butterpoweredbike says
September 7, 2010 at 10:13 pmNo, Alea, you don't understand! You don't understand just how much I love potatoes, most especially freshly dug reds! If you understood, you wouldn't post such tempting pictures, now would you?
Sigh.
Thanks for making my tummy growl for Two for Tuesday!
Leah @ Beyer Beware says
September 8, 2010 at 2:23 amYummy. Love the red potatoes and the garlic. Absolutely after my heart.
Christy says
September 8, 2010 at 2:46 amAlea,
let me join in the potato love! Any potato mashed is wonderful, but fresh new potatoes are unbelievable. I am hungry now too. Thanks for a great Two for Tues. link-up!
Laura says
September 8, 2010 at 5:12 amOur potatoes this year were volunteers. What a surprise when they came up, and what a surprise when we dug them up: beautiful red potatoes with paper thin and fragile skin. We got a whole grocery bag full, and I made mashed potatoes, potato salad, roasted potatoes and a couple of other dishes. They were divine . . . .
They're gone now, but your post brought back lovely memories.
I do not understand at all how anyone can eat potatoes from a box.
Rebecca says
September 8, 2010 at 3:35 pmAll of you speak with such passion about new potatoes…sure, I picked up some at the store once to make a yummy potato salad, but most of the time I stick with russets. I am obviously missing something very special in the potato world, so I'll have to indulge sometime! 😉
Alison @ Hospitality Haven says
September 8, 2010 at 10:38 pmMmm…mashed potatoes are such a delicious comfort food in the fall! 🙂
The Book Lady Online says
September 9, 2010 at 9:43 pmOh yummy!! Love freshly dug potatoes 🙂 And your recipe sounds wonderful and you pictures are making me hungry 🙂 Yum!!