Mashed Potatoes with Red Potatoes
Creamy mashed red potatoes prepared with sour cream, garlic, butter, Parmesan, and aged cheddar. The red potatoes may be mashed until silky or left slightly chunky, depending on the preferred texture.
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Ingredients
- 2 lb red potatoes thoroughly scrubbed and cut into quarters or roughly 1-inch pieces
- 1/2 cup full-fat sour cream for a richer and creamier texture
- 1/2 cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 2 tbsp unsalted butter preferably Kerrygold, for added richness
- 1/2 cup shredded aged cheddar cheese preferably sharp
- 1 tsp salt
- About 2 tsp additional salt for seasoning the boiling water
Instructions
- Prepare and boil the potatoes. Fill a saucepan with water and season it with approximately 2 teaspoons of salt. Bring the water to a rolling boil.
- While the water heats, cut the cleaned red potatoes into pieces measuring approximately 1 inch so they cook at an even rate.
- Carefully lower the potatoes into the boiling water and allow the water to return to a boil. Cook for approximately 15–20 minutes, or until the potatoes are tender enough to pierce easily with a fork.
- Drain and season. Drain the cooked potatoes thoroughly, then transfer them to a mixing bowl.
- Add the sour cream, garlic powder, and 1 teaspoon of salt. Stir the ingredients together so the seasonings and sour cream begin to coat the warm potatoes evenly.
- Mash the potatoes. Using a potato masher, crush the potatoes until they reach the desired consistency. Mash thoroughly for a smoother texture or leave some pieces intact for a more rustic result.
- Mix in the grated Parmesan and shredded aged cheddar for additional savory flavor.
- Finish and serve. Spoon the mashed red potatoes into a serving dish. Place the butter over the hot potatoes and allow it to melt across the surface.
- Serve the mashed potatoes while hot.