Creamy Red Skin Mashed Potatoes

Who remembers Stuart Anderson Black Angus restaurants? Yeah, I know that Black Angus Restaurants still exist, although hardly what they once were. Black Angus Steakhouse began as a chain in 1964 in Seattle Washington. By 2001; there were 103 restaurants in 13 states. By 2004; the number had fallen to 93, with 57 of those remaining in California. At last count, there are about 45 locations, with 31 in California.

What, you might be asking, does all of this have to do with mashed potatoes? For me, plenty. I had never eaten mashed potatoes that had not first been peeled until I had some mashed potatoes at a Black Angus restaurant. I still like my red mashed potatoes with their skins on, while the Russets are better “naked”. But then again, that’s just my opinion.

Creamy Red Skin Mashed Potatoes
2 Lbs small Red Potatoes
1/4 cup Butter
1/2 cup Heavy Cream
1/4 cup Sour Cream
Kosher Salt to taste
White Pepper to taste
Parsley for garnish, optional

Scrub and quarter the potatoes. Set aside.

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and set aside.

In same pan, combine butter, cream and sour cream over low heat. Add potatoes and mash until smooth. Season to taste with salt and pepper.

Transfer mashed potatoes to a warm serving bowl or platter. Garnish with parsley for color, if desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen