Mashed potatoes get a slight update in this recipe. I paired these with my meatloaf for dinner this week; so satisfying. Great for keeping warm during harsh winter weather. I like them this way for a few reasons. The texture is more interesting; rich and creamy but with chunks of potato and bits of the skins here and there. Keeping the skins on also means a stronger flavor and more nutrients: win, win. It’s super easy and delicious.
- 8 medium sized red skin potatoes (about 2 lbs)
- 1 cup sour cream
- 1/2 cup butter
- 1 tbsp grainy mustard
Cut the potatoes into quarters and place them into a large pot. Cover with cold water and season lightly with salt. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for approximately 30 minutes, or until potatoes are tender when tested with a fork. Drain out the water and crush the potatoes lightly with a masher leaving chunks. Add the butter, sour cream, and mustard and season with 2 tsp salt and some a little pepper. Taste test and serve up!
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