Mashed Red-Skinned Potatoes

Mashed Red-Skinned Potatoes
Photo by Ditte Isager


  • ½ stick unsalted butter
  • 1 cup whole milk
  • 2 pounds red potatoes (preferably organic)

Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan ov...

View full recipe at Epicurious


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