Shallots and garlic are sauteed in butter, then red skin potatoes are boiled to tender perfection with the skins on. The two are blended together with sour cream and half and half added. These are SUPER FLAVORFUL mashed red skin potatoes.
Sauté the shallots and garlic in the 4 Tbsp. butter over medium heat until softened (about 2-3 minutes). Then set aside.
⅓ – ½ cup very finely diced shallots, 1 large garlic clove, 4 Tbsp. butter
Wash and cut the potatoes into 1-2 inch pieces, cut out any sketchy looking parts of the potato. Place in a large pot of room temp water, the water should be about 1 inch above the potatoes. Set over medium-high heat and add 2 teaspoon kosher salt to the pot. Once the water comes to a boil (may take up to 15 minutes), let the potatoes boil for about 10-12 minutes. Pro Tip: We start the potatoes in room temp water so that they cook through evenly.
4 lbs. red-skinned potatoes
Make sure the potatoes are fork tender, then drain and return them to the pot. Place the pot of potatoes over low heat and cook, while stirring, for 1-2 minutes to remove the excess moisture.
Remove potatoes from the heat and add in the butter/garlic/shallot mixture, half and half, sour cream, 1 tsp. kosher salt and ½ tsp. black pepper.
1 cup half and half, 1 cup sour cream
Mash with a handheld mixer until combined (these potatoes will not be completely smooth, they are meant to have a lot of texture with the skins etc.).
Taste the potatoes to see if they need more salt at this point (possibly another ½ - 1 tsp) and if using, add in the chopped parsley at this point.