Creamy Mashed Red Potatoes
These creamy mashed red potatoes are buttery, tangy, and rustic, with tender skins and a light finish from sour cream and fresh chives.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 30 minutes
Ingredients
Ingredients
- 2 pounds red potatoes scrubbed and cut into 1-inch chunks
- 1 teaspoon kosher salt plus more for the cooking water
- 4 tablespoons unsalted butter softened
- 1/2 cup whole milk warmed
- 1/4 cup sour cream
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh chives finely chopped
Instructions
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring it to a boil over high heat.
- Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until a fork slides easily into the largest potato pieces.
- Drain the potatoes well, return them to the warm pot, and let them sit for 1 minute so excess steam can escape.
- Mash the potatoes with the butter until mostly smooth. Add the warm milk, sour cream, remaining salt, and pepper, then fold until creamy. Do not overmix.
- Taste and adjust the seasoning. Finish with chopped chives if using and serve warm.
Notes
Leave some red-potato skin for a rustic texture, or peel them for a smoother mash.