12 November 2013

Red Skinned Mashed Potatoes

Let's talk about what all I contribute to the Thanksgiving dinner at my house:

Place Cards that I made 15 years ago
I mean, how else is everyone supposed to know where to sit after we got rid of the table under which I had written everyone's names at their appropriate seat?

Food for Thought
It always gets brought up how, because I'm such a picky eater, there is next to nothing on my plate when I get to the table. Turkey, mashed potatoes, green beans, and bread. Done.

Red Skinned Mashed Potatoes
& the best part is that I unnecessarily wear an apron while cooking them just because it's cute and monogrammed.

So, since I am linking up today with Caitlyn at Home Sweet Ruby, y'all might want a recipe for those potatoes...

Red Skinned Mashed Potatoes

1 5lb bag of red potatoes
1 (8oz) container of sour cream
1 stick of butter
Sharp Cheese (shredded)

1. Wash, peel, and chop the entire bag of potatoes. Leave as much skin as possible on the potato.
2. Add potatoes, water, & salt to a pot on the stove and bring it to a boil. Let it boil for about 20 minutes until potatoes are fork tender.
3. Pour the entire pot into a strainer, let the water drain out, and return potatoes to the pot.
4. Add in sour cream & butter. Mash with a potato masher.
5. Add in salt & pepper to taste. Mash with a potato masher.
6. Add in a tiny bit of milk {no real measurement here... just a little bit!}
7. Spoon potatoes into an oven safe dish, top with the shredded cheese, and place in the oven on 350 until the cheese has melted.

& enjoy!


  1. Yum!! I'm a huge mashed potato fan, and its one of the few things my picky husband eats on Thanksgiving too, so you're not alone! Thanks so much for joining the link-up! :) Also I'm pretty much obsessed with that monogrammed apron!!

  2. I love mashed potatoes but have never had red skinned ones before! I love that you leave the skin on too!


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