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Garlic Red Skin Mashed Potatoes

Your family will definitely want a second helping of these creamy garlic red skin mashed potatoes. Serve them alongside your favorite comfort food dish or holiday meal.

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Growing up, I believed my maternal grandmother made the best mashed potatoes. The recipe only existed in her head, so after she passed away I had to figure out how to make her potatoes for myself. I’ve added a few of my own touches — for instance, my grandma didn’t add garlic to hers. It never fails, every time I make these my thoughts always drift to her.

Table of Contents hide What potatoes are better for mashing?

Russet or Idaho potatoes, like what you would use for baked potatoes, are the gold standard when it comes to mashed potatoes. Because of their high starch content, they fluff up easy once cooked. However, Russets aren’t your only option.

I prefer red skin potatoes for mashed potatoes for their creamy texture. The skins are thin enough that you don’t even have to peel them first! 

What is the best way to mash potatoes?

There are a few different methods you could use to mash the potatoes: 

Fork – this is the cheapest option since you most likely already own a fork. However, mashing potatoes with a fork is not very efficient. It’s doesn’t

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