Ingredients

• 2 lbs Baby Red Potatoes, washed and quartered
• 1/2 C Heavy Cream
• 4 tbsp Unsalted Butter, melted
• 1/4 C Sour Cream
• Kosher Salt, to taste
• Black Pepper, to taste

Directions

• Place the quartered Baby Red Potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
• Bring the water to a boil over medium-high heat. Reduce the heat to low and simmer the potatoes for about 15-20 minutes, or until they are fork-tender.
• Drain the potatoes and return them to the pot.
• Using a potato masher or a fork, mash the potatoes until they reach your desired consistency.
• Add butte & Slowly pour in the Heavy Cream while continuing to mash the potatoes. Add more cream if needed to achieve a creamy texture.
• Season the mashed potatoes with Kosher Salt and Black Pepper, adjusting to taste.
• Stir in the Sour Cream until well combined.
• Serve the Baby Red Potato Mashed Potatoes hot as a delicious and creamy side dish.

Notes

• 4-1-25
• I used Yukon Gold Potatoes
• Alternative
• Use Yukon Gold Potatoes

Photos