Rachael Ray's red-skinned mashed potatoes are comforting, filling, and incredibly versatile. This recipe is fabulous. It can be slimmed down by substituting some of the cream for skim milk or for vegetable broth. It can be fancied up with chopped fresh herbs like sage or dill. It can be easily doubled or cut in half.
You will need:
2 1/2 lbs red-skinned potatoes (fist-sized or smaller)
1/2 c whole milk (or even half and half -- yum!)
3 Tbsp butter
coarse salt and black pepper
Do not peel the potatoes, but wash them off if they're a bit dusty.
Cut the potatoes into even-sized chunks. (You really only need to cut them in half. Just make sure the pieces are relatively the same size.) Place them in a pot and cover with cold water. Cover pot and bring to a boil.
Cook at a rolling boil, uncovered, for 10-12 minutes or until the potatoes are fork-tender.
Drain and return them to the pot. Add milk and butter to potatoes and mash with a fork or potato masher.
Season with salt and pepper to taste. Keep covered on the stovetop until serving.
You can even add some sour cream if you want. To me, the most important part is not peeling the potatoes. I love the texture and color of the shredded skins after you've mashed the potatoes. It takes me back to Millersville, where they served similar mashed potatoes in the dining hall. Those were the days! My sister always requests this dish when I'm home!