Ultra creamy and flavorful, this Red Skin Mashed Potatoes recipe is so good it can turn a potato hater into a potato lover. Makes steak house quality mashed potatoes that you will want to make again and again. Serves 6-10.
Cut potatoes into 1/4's (or 1/8's for larger potatoes) and add to a 5-6 qt stock pot. Cover by and inch with cold water. Stir in salt and bring to a boil over high heat.
Once boiling lower to medium low and cook until potatoes are fork tender but not falling apart, about 8-10 mins.
Drain and add back to boiling pan, off heat. Add butter and grated onion.
To a small sauce pan add half and half, rosemary and garlic. Warm over low heat until fragrant, just before simmering about 7 mins. Do not boil. If half and half mixture is done before potatoes take off heat and set aside.
Strain half and half of garlic and rosemary and add half to potatoes. Using an immersion blender or potato masher smash potatoes. Repeat process until potatoes are smooth and creamy making sure to salt and pepper before final mashing.
Please use as many organic ingredients as possible. See notes above for commonly asked questions.