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Extra Red Smashed Potatoes
Mashed potatoes are a regular side item to make in our household; whether it is with a roast chicken, meatloaf, or pork chops. However, it is a nice change to eat smashed potatoes with the skin still on them ever now and again. It is especially good to use red potatoes in this recipe because the bright red potato skin gives color to this side item. Our smashed red potatoes are even more red due to the amount of paprika that is put into this. They are not lacking any flavor either! Not only are they good on their own, but they are great topped with some homemade gravy as well.
Making the Extra Red Smashed Potatoes:
The first thing to do in making these excellent potatoes is to boil some water in a large pot, around ⅔ of the pot more or less. Once the water has come to a boil, add some salt to it.
Scrub the potatoes and dice them into quarter, then, pour them into the boiling water. The water will stop boiling momentarily once the potatoes are added, so wait for the water to come to a boil again and boil for about 10 minutes, uncovered.
These are what they should look like. It was rather hard to take a photo of the potatoes since they kept on falling off of the fork and breaking slightly (since they were so tender). Oh well, this is what you want anyways.
Now, drain the potatoes in a colander. Don't let them get cold; you need them to be hot when smashing them.
Here are all of the ingredients and supplies you need for the smashed potatoes: A large bowl, cooked red potatoes, unsalted butter, sour cream, the seasoning (which consists of kosher salt, garlic powder, paprika, onion powder, and cayenne pepper (cayenne pepper being optional)), milk, and a potato masher.
First, add the pads of butter and sour cream.
This is why the potatoes need to be hot. The heat from the potatoes melt the butter and sour cream, that way, it blends in better.
Now, sprinkle your homemade season salt generously (all of it) over the potatoes, that way, the seasoning will be more spread out as opposed to in a single clump.
There, now you see the extra red in the potatoes? The paprika just brightens up there appearance!
Pour in the warm milk, about 2 T.- ¼ cup, depending on how thick you want your mashed potatoes.
Your smashed potatoes are almost done! Just add some freshly ground black pepper to taste and give it one last mix.
Now, your extra red smashed potatoes are ready to eat. They are delicious on their own, but it never wrong to put gravy on your smashed potatoes. They are a great compliment for any meal you like with potatoes.
- Prep Time: 20 mins
- Cook Time: 10 mins.
- Total Time: 30 mins.
- Yield: approx. 6 cups
- 3 lbs. red potatoes, scrubbed and quartered
- ¼ cup (½ stick) unsalted butter, cut into pieces
- ¼ cup sour cream
- 1 tsp. kosher salt
- ½ tsp. garlic powder
- ½ tsp. parprika
- ¼ tsp. onion powder
- ¼ tsp. cayenne pepper, optional
- 2 Tbsp. - ¼ cup milk, warmed
- black pepper to taste
1. In a large pot, heat water till it boils and add some salt.
2. Meanwhile, scrub the potatoes and cut into quarters. Then, add them to the pot and boil for about 10 minutes or until tender.
3. Once done, add the potatoes to a large bowl and add the butter and sour cream. Using a potato masher, smash the potatoes until they are incorporated into the butter and sour cream.
4. Mix the salt, garlic powder, paprika, onion powder, and cayenne pepper in a small bowl and add to the potatoes and smash some more.
5. Add some warm milk to the potatoes to your desired thickness. Then, add some black pepper to taste and smash once more. Serve with your meal and top with gravy.