Chunky Mashed Potatoes

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Source: Budget Bytes
3 lb Red-skinned Potatoes
2 T Butter
2/3 c Sour Cream
1 clove Garlic
4 whole Green Onions
1. Wash your potatoes well, making sure to get any dirt or grime out of the crevices. Cut the potatoes into one inch cubes.
2. Place the diced potatoes in a large pot and cover with water. Bring the pot to a rapid boil over high heat. Allow the potatoes to boil until they are very tender when pierced with a fork. My batch took about 15 minutes but every batch will be different. Begin testing with a fork after boiling for about ten minutes.
3. While the potatoes are boiling, finely mince the garlic and slice the green onions.
4. Drain the cooked potatoes in a colander and return them to the warm pot (heat turned off).
5. Add the butter, sour cream, garlic, green onions, salt and freshly cracked black pepper to the pot. Mash everything together. Taste the potatoes and adjust the seasoning to your liking. I started with 1/2 tsp of salt for the 3 lbs. of potatoes but ended up using around 1 tsp. If you are using broth or bouillon, you will not need as much salt.
You can also try adding: stock or broth, cream, buttermilk, crumbled bacon, fresh herbs, smoked paprika or a variety of cheeses.
Meal   DinnerDish   Side Dish
Cooking Method   BoiledStyle   Potlucks/Buffet
Prep Time   less than 15 minutesCooking Time   15 to 30 minutes

Ed Page

Member since Jun 2009

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