Mashed Creamer Potatoes
These small creamer potatoes make amazing mashed potatoes. You don't need to peel or slice them so prep time is cut to a minimum.
Servings: 6 servings
Ingredients
- 3 pounds creamer potatoes or any variety of petite potatoes
- 1 tablespoon salt
- 8 tablespoons butter
- 2 garlic cloves minced
- 1 cup whole milk or half and half, warmed
- Salt and pepper
Instructions
- Place the potatoes in a large pot and fill with cold water. Add the salt to the water. Bring to a boil then reduce the heat and simmer for 15 to 20 minutes or until the little potatoes are tender.
- Drain the potatoes and return them to the pot. Place the pot over medium heat and cook for 1 to 2 minutes until the rest of the water evaporates. Use a potato masher or a hand blender to break up the potatoes.
- Place the butter and garlic cloves in a microwaveable dish and cook in 30 second increments until the butter is melted. Add the butter and mix well to coat the potatoes in the butter.
- Stir in the warmed milk or half and half. Use the masher or blender to get the consistency you like. Season with salt and pepper to taste.
Video
Notes
Do not over-mix the potatoes or they will get 'gummy'. Be especially careful if you use an electric mixer. Beat them just until they are creamy then stop.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm on the stove or in the microwave with a splash of milk or butter to bring back the creamy texture.
Nutrition
Serving: 1 serving | Calories: 527kcal | Carbohydrates: 40g | Protein: 5g | Fat: 40g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1496mg | Fiber: 1g | Sugar: 3g
