Mashed Red Potatoes


Here’s a twist on traditional mashed potatoes: red potatoes . . . with skins for added color and texture. I love mixing things up. That way life never gets dull or boring. I know, some people try bungee jumping or skydiving. Me? I leave the skins on my potatoes. Livin’ on the edge, baby! Livin’ on the edge.


3 lbs. (8-10 medium) red potatoes

1 cube butter or margarine

1-8 oz. package cream cheese

salt and pepper to taste


Fill large saucepan 2/3 full with water. Wash and cut potatoes into half-inch cubes. Add to saucepan. Cook on high until water comes to a complete boil. Turn heat to medium and cook 15-20 minutes, until potatoes are fork tender. Drain potatoes. Return drained potatoes to empty warm saucepan. Add butter or margarine and cream cheese. Mash with hand masher* until creamy and smooth. Salt and pepper to taste.


*Tip: A hand masher will ensure your mashed potatoes don’t get “gummy” like they will if you use an electric mixer.


Great served with Boneless Fried Chicken and Homestyle Gravy

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2 Responses to Mashed Red Potatoes

  1. Ang says:

    You are so cute Carol. I love reading your blog and hearing your personality come through. I love how you live on the edge – and really, anything that has cream cheese in it is bound to be delish!! Thanks for sharing.

    • Carol says:

      Aww thanks, Ang! You’re so sweet. SO sweet! I’m glad the blog is working . . . if it makes you smile and gives you great recipes, we here at the Cupcake Theory are doing our job! Have a great day!!

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