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.