Tag: red potatoes

Delicious Sour Cream Mashed Potatoes with Green Onions

Posted on by M.
white plate showcasing ribeye steaks smothered in mushrooms and onions served with sour cream mashed potatoes and oven roasted broccoli

Sour Cream Mashed Potatoes

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 6 – 8 Potatoes (I peel mine only if they have super tough Idaho-ish skins.)
  • 1/4 c. Potato Water
  • 1/4 c. Butter (any kind)
  • 1 – 2 t. Salt/Garlic Salt/Lawry’s Salt
  • 1/4 c. Milk (any kind)
  • 1/4 c. Sour Cream (optional, but makes all the difference!)

Instructions

  1. Peel potatoes if desired.
  2. Boil the potatoes in a large pot of salted water until soft.
  3. Reserve 1/4 c. of the water the potatoes were boiled in.
  4. Drain the remaining water.
  5. Add reserved water and butter to the potatoes.
  6. Mash the potatoes well.
  7. Mix in the salt, milk and sour cream.

Notes

    • If you measure potatoes in pounds, this is the equivalent of a 3 lb bag
    • I like to use my mixer do the work with a whip attachment.
    • Don't have a potato masher or mixer? A sturdy wire whisk is an effective tool as well!

© A Kitchen of Herbs
Category: Dinner

Garnish with fresh Green Onions, Garlic Shoots or Chives

Roasted Potato Wedges

Posted on by M.

When it comes to what herbs go with potatoes, you can never go wrong with rosemary. These are quick, easy and go with just about anything.

Preheat oven to 350*.

Cut into wedges:

10 Red or Gold Potatoes (If you have Idaho and the skins are thick you might want to peel them.)

Dump into a large bowl.

Add:

2 T. Oil (I suggest olive or avocado, but anything works.)

Toss potatoes with the oil until coated.

Add:

2 t. Salt (You can use Garlic Salt, Lawry’s, whatever you please.)

1 t. Pepper

Toss to coat potatoes.

Spread on baking sheet or in large iron skillet. Scatter generously with:

2 Sprigs Rosemary (You can remove the leaves but I just throw the whole thing on, maybe torn in half to release aroma.)

4 Sprigs Thyme (Same here. Who wants to peel off tiny Thyme leaves?)

Bake until potatoes are fork-tender.

I have no idea how long this is. I’ll update you if I ever remember to look.