Smashed Red-Skin Potatoes

1. 1

   Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.

2. 2

   Add 2 tsp salt to water; bring to a boil.

3. 3

   Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.

4. 4

   In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.

5. 5

   Drain potatoes; transfer to large bowl.

6. 6

   With potato masher, smash potatoes together with hot cream mixture until well blended.

7. 7

   To potatoes, add sour cream, remaining salt, and the pepper.

8. 8

   Blend in with the potato masher; continue to smash until desired consistency is achieved.

* Per serving · 4 servings · Values may vary.

No additional tips available.