Mashed Red Potatoes
Red potatoes have a waxy texture, and they stay firmer than other potatoes when cooked, giving these simple mashed potatoes a chunky texture. Leave the skin on for a pop of color and more fiber.
Complete your plate: For a classic "meat-and-potatoes" meal, pair with Southwest-Style Turkey Meatloaf and a simpe Green Salad with Orange and Avocado.
Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 8 Servings
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- Serving size
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1/2 cup
Ingredients
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red potatoes (washed and cut into 1-inch cubes)
- 2 lbs
- 907 g
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1% milk
- 1/2 cup
- 1/2 cup
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unsalted butter
- 1 tbsp
- 1 tbsp
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/8 tsp
- 1/8 tsp
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Directions
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Pour 1/4 cup of water into a medium pot fitted with a steamer basket and bring to a boil over high heat. Add the red potatoes, cover, and reduce the heat to medium. Cook until the potatoes are tender, 25–30 minutes. Set aside to cool.
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In a small saucepan, heat the milk and butter over medium heat until the butter melts, 2 minutes. Remove the saucepan from the heat and set aside to slightly cool.
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Add the potatoes to a large bowl and, using a potato masher, mash until almost smooth. Add the milk mixture, salt, and black pepper and mix until well combined.