Smashed Red Potatoes
Potato peelings
Red potato peelings in mashed potatoes. Believe it or not, there are more nutrients in the peelings of a potato than in the actual potato itself. That’s not the only reason I don’t peel red potatoes. I do it to save time.
Wash those potatoes thoroughly. Then cut the potatoes into chunks and place into boiling water. Once the potatoes are just soft enough to stick a fork through (without the chunks separating), drain the water.
Using a hand-held mixer or your kitchen mixer (I use my Bosch), dump the potatoes into the bowl and season with salt and pepper. Add just enough milk to begin a good mash. Then add butter (the real stuff), sour cream or yogurt, more milk, and crumbled bacon (optional). Continue to beat until potatoes are whipped the way you like them. Add some chives if you’d like. You can add fried, crumbled bacon and browned butter on top as well.
Viola!
Just like that, you’ve got a dish that’s festive, pretty, and delish. The color in the peelings add color to your dish. The peelings also add nutrition and roughage. There was a time when peelings were considered to not be good. Folks threw them out instead of using them. If you prefer to peel your potatoes, you can fry the peelings in butter later. They are delicious!
The recipe for red smashed potatoes
Red Smashed Potatoes
Ingredients
- 8 medium sized red potatoes - washed thoroughly
- 1/4-1/2 cup milk
- 1/2 cup sour cream OR yogurt
- 1/4 cup butter + 2 Tbsp. butter
- Salt and Pepper to taste
- 4 slices bacon
Instructions
- Broil or fry bacon until crisp
- Drain and crush into bits
- Wash potatoes thoroughly
- Cut into chunks and cook in water until slightly tender
- Drain water completely
- Mash potatoes, adding a little milk at a time
- Add 1/4 cup butter and sour cream
- Add salt and pepper to taste
- Whip until potatoes are well mashed
- Add more milk as needed
- Add chives for seasoning as desired
- Melt or brown 2 Tbsp butter and pour over the top
- Add crumbled bacon on top (optional)
This is a re-post from 6 years ago. This recipe is just as good now as it was then!
