What are red skin potatoes good for?

A red-skinned potato keeps its shape better than others when cooked due to its low carbohydrate content. Red-skinned potatoes are ideal for soups, stews, savory pies , and potato salads because of this. Look for red potatoes that are free of blemishes, sprouts, and cuts

Are red potatoes bad for mashing?

Is it possible to mash red potatoes? Red potatoes are waxy , which means they have more moisture and less starch than white potatoes. Because they are naturally smooth and creamy, they are ideal for mashing.

Is it OK to leave skin on mashed potatoes?

Any potato's skin can be eaten, however the peel on a russet may be more difficult to chew. ... If you're making mashed potatoes using a new potato, use the smallest one you can find and boil it whole to limit the quantity of water it absorbs. Use a potato masher or a fork to gently mash them.

Which is better for mashed potatoes red or white?

For the fluffiest, smoothest, and most flavor-packed mash, use higher starch potatoes like Russets or Yukon Golds. ... Waxy potatoes (red or white kinds) have harder flesh and require longer mashing to get creamy, which may result in the dreaded "potato paste."

What potatoes are best for mashed?

Yukon Gold potatoes are the greatest choice for classic dense mashed potatoes, according to us. They're ideal for all of your mashing needs because of their rich texture and mild creaminess. Shredding, roasting, grilling, mixing (?! ), and shingling are just a few of the uses for this versatile potato.

Best Garlic Red Skin Mashed Potatoes Recipe [Must Try!]

Description

Creamy Garlic Red Skin Mashed Potatoes are a mainstay for excellent family meals and a classic holiday side dish! To savor all of the lovely textures of your red potatoes, leave a few lumps in the smooth, rich potatoes.

Ingredients

2 ½ lbs red potatoes
4 c water (or use chicken stock, 1 32 oz container)
4 cloves roasted garlic
¼ c butter (salted – ½ a stick)
4 oz cream cheese (½ an 8 oz package)
½ c heavy cream
salt & pepper (to taste, freshly ground pepper is recommended)

Instructions

Wash and chop the red potatoes into roughly the same size chunks, leaving the skin on, around 1 to 12 inches in size.
Place cut potatoes in a large stock pot of salted water (enough to cover the potatoes; you can also use chicken broth to give the mashed potatoes more flavor) and bring to a low rolling boil over medium high to high heat.
Cook for 10 minutes at a rolling boil, or until fork tender. Return the potatoes to the pot or a wide mixing bowl after draining.
Mash the cooked potatoes, then stir in the mashed roasted garlic, butter, cream cheese, and seasonings. Stir until the butter and cream cheese are completely melted.
Stir in the heavy cream (start with a little less if you want a lighter texture, then add more until you get the creamy texture you want). Warm the dish before serving.

Notes

Stir your mashed potatoes with herbs like parsley, chives, or green onions. Additional cheeses, such as Swiss, cheddar, or Parmesan, can be added to the butter and cream cheese to enhance the flavor.

Category: Appetizer, Side Dish
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 8
Calories: 252kcal
Sugar: 2g
Sodium: 128mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 51mg

Keywords: Mashed Potatoes, Potatoes, Vegetables, Side Dish