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Red Skin Mashed Potatoes Recipe

| September 24, 2012 | 2 Comments

Red Skin Mashed Potatoes
Step-by-step, photo illustrated recipe for our delicious, creamy, red skin mashed potatoes.  We’ve got a quick and easy side dish that can be table ready in just a few minutes.  Everybody loves mashed potatoes.  These are so good, you don’t even need gravy.  It’s a perfect addition to your favorite meat dish. 

 

Red Skin Mashed Potatoes Recipe
Red Skin Mashed Potatoes Recipe:

 

I’ve been craving mashed potatoes for days now.  I’ve always loved home made mashed potatoes, but the last few days have had me wanting to try some made from “new” potatoes, or red skin potatoes.  Let me explain.  Or, you can skip on down and see the recipe…it’s your choice.

I recently rode along with my brother as he delivered one of the pig cookers he sells way up above Richmond, Virginia.  It was suppose to be about a 5 hour road trip one way, but when we got bogged down in bumper-t0-bumper traffic headed towards Washington, DC, the trip suddenly grew a bit longer.

We had left around 7am that morning and knew we’d be riding for most of the day, but we were both looking forward to the trip.  The 3 lanes of Northbound 95, above Richmond, that was now crawling at a snails pace, didn’t dampen our spirits too much.  Well, at least not on the journey up.  Seems we also ran back into it on the return trip home and having just experienced it, we weren’t all that thrilled about riding through it again so soon.

After passing back through Richmond, we took Interstate 85 South towards home.  Feeling a bit hungry, we decided to get off the Interstate and search out some local place that might serve seafood.  That of course was after about 30 minutes of one of those “what do you want for lunch..it doesn’t matter…what do you want” back and forth sessions.  It was time to eat.   We travelled Hwy. #1 for awhile but failed to see anything that caught our interest.

Finally, we stopped for some gas and asked the cashier if she could suggest a good place to get seafood.  Now, to us Carolina boys, seafood means Calabash style fried fish and shrimp, and maybe some oysters.  The cashier asked if were thinking “lobster and crab legs.”  The fact that she even thought of that first, threw up a red flag…but her next words…..solved the problem.  “There’s a nice restaurant beside of Bass Pro Shop,” she said.  Now, if you’re not much into fishing, you probably don’t know about Bass Pro Shops.  However, ever since I really got hooked on fishing about 3 years ago, I’ve dreamed of visiting Bass Pro Shops.  The nearest one to home is about 3 hours away and for some reason, I’d never been able to make the journey.  Two problems solved.  We were on our way.  We were only about 5 minutes away according to the cashier.

“God is good,” I thought, as we pulled into the parking lot of our first visit to Bass Pro Shop.  We had somehow managed to come in from the back side and seeing the front of the store for the first time, was, well, a bit of an experience for me.  Standing out front, I told my brother this was like a visit to Disney World.  He laughed.  Again, if you aren’t familiar with them, you too would be surprised by what you might find inside.  I didn’t take my camera in with me but you can look them up online and get a pretty good idea of what to expect.

I had spotted a sign on our trip up that said Bass Pro Shops, but I never saw anything else about where it was located.  Again I thought, “God is good,” when we had just happened to pull off near this Bass Pro Shop store in Ashland, Virginia.  I mean seriously, we could have been anywhere…but here we were…just minutes away from a Bass Pro Shop store.  Yeah….”God is good.”

 

Bass Pro Shop, Ashland, Virginia
This is the front of the building.  I had to get at least one picture before we left.  It’s hard to see but way down there on the right hand end is the “World Famous, Islamorada Fish Company Restaurant.”  Seems they have them at most all of the Bass Pro Shop stores I think. 

The store itself was amazing.  They sell about anything you could ever want regarding fishing and hunting equipment.  And, they do it up RIGHT.  They have all types and manners of animal type “props” that fill the walls of the store from the floor to the ceiling.  But, the big attraction, is the large aquarium tank that appears to be about 10ft tall and about 20ft wide.  It’s loaded with fish and you could spend hours just sitting there watching them swim around.  At least I could. 

We looked around a bit and surprisingly, we never made it into the fishing department.  My brother use to hunt some but I never have….we’re more of the fisherman type.  Still, we were looking for food and just never got into shopping for rods, reels and things of that nature.  We ended up inside the General Store, which is INSIDE of the whole Bass Pro Shop complex.  Again, the walls were lined with all types of antique items that we looked at and talked about more than anything else.  They sell homemade fudge, made right in the General Store, but we opted not to buy any.

The Fish Company Restaurant had a 30 minute waiting line so we secured our place in line, and my brother went off looking around while I waited near the restaurant door.  The restaurant itself has yet another large aquarium and you can’t help but just stand or sit and watch all the unique and different types of fish swimming around.  Then, we got called in.

Once seated and looking at the menu, I decided I wanted the Hickory Fired Rotisserie Chicken…instead of fish.  I’m just a chicken eating kind of fellow and love smoked chicken.  It had my attention.  I was surprised when my brother told the waitress he’d have the same.  And, in just a few minutes we were both looking down on a big old plate of half a chicken that was smelling awesome.  They even brought us a little loaf of bread to accompany the meal.  Time to eat.

OK, I’ve said all that to bring you to the point of the Red Skinned Mashed Potatoes.  I had ordered them as a side, because I’m a meat and potatoes kind of guy, and they were the first thing I tasted.  Maybe I was just really hungry, but those were the best mashed potatoes I think I’ve ever enjoyed.  I was ready to just put the chicken aside and order up a large bowl of potatoes instead.  They really were that good to me.

We enjoyed our meal and I wanted to ask the waitress about possibly getting a recipe, but the opportunity just never presented itself.  Back home, I went online and looked up the restaurant, sent an email to the manager, and asked if I could possibly get the recipe.  Alas, I never got a response back.  So, not to be outdone, I set off to at least make some Red Skin Mashed Potatoes here at home.  No, they didn’t taste as good as the one’s I had enjoyed up in Virginia, but I think they turned out pretty good, if I do say so myself.  I hope you’ll agree.  Thanks for reading about my road trip with my older brother.  If I’ve got you in the mood for some red skinned mashed potatoes…what are we waiting for….Let’s Get Cooking!

 

Red Skin Mashed Potatoes, ingredients.
Red Skin Mashed Potatoes Recipe:  You’ll need these ingredients.

 

Red Skin Mashed Potatoes, wash the potatoes.
Begin by washing the potatoes well.  You’ll want to give them a light scrubbing to remove any dirt and dust that might be left on them.  A vegetable brush is good for that….if only I could have found mine.

 

Red Skin Mashed Potatoes, cover with water.
Place the potatoes in a medium sized sauce pot and cover them with about an inch of water.  Set the pot on your stove over medium heat and let them come to a low boil.

 

Red Skin Mashed Potatoes, cook until they are fork tender.
Let the potatoes cook at a low boil for about 20-25 minutes, or until they are fork tender.  In other words, when you push a fork into the potato, it goes in easily without much resistance.  You want them done but not overly mushy.

 

Red Skin Mashed Potatoes, drain and let cool.
Use a slotted spoon or tongs and remove the potatoes from the water.  Don’t toss the water just yet, you might need some of it later.  Place the potatoes in a bowl and let them cool for a few minutes.

 

Red Skin Mashed Potatoes, mash up the potatoes.
Use a potato masher if you have one to break up the potatoes, skin and all.  Mash them up as fine as you’d like them or leave a few chunks….like I do.

 

Red Skin Mashed Potatoes, add the buttermilk.
Add about one half cup of buttermilk.

 

Red Skin Mashed Potatoes, add the mayonnaise.
Add a big heaping Tablespoon of Duke’s Mayonnaise.  I certainly hope you can find Duke’s where you live.  In my book, it’s the only Mayonnaise there is….it’s just a Southern thing I guess.  You might even want to add TWO big heaping Tablespoons.

 

Red Skin Mashed Potatoes, add the butter.
Add about 3 or 4 pats..or tablespoons of real Butter.  You know…the good stuff.

 

Red Skin Mashed Potatoes, add the garlic powder.
Sprinkle in a half teaspoon of Granulated Garlic Powder.

 

Red Skin Mashed Potatoes, add black pepper.
Sprinkle on a little Black Pepper to taste.  Start out easy, you can add more later if desired.

 

Red Skin Mashed Potatoes, add some salt to taste.
Then, sprinkle on a little salt.  Again, start off gradually with just a shake or two…you can add more later if needed.

 

Red Skin Mashed Potatoes, add more liquid as needed.
Now, here’s where I can’t really help you out much.  I’m sorry.  It’s just the nature of potatoes.  Yours may be a bit dry and require a little more moisture to make them creamy.  Mine did, so I’m adding just a little of the leftover water that I boiled the potatoes in.  Give them a good stir, and taste them.  Do they need more salt?  More pepper?  Add it if you think it’s missing something.  Also, instead of adding the water from the sauce pot, you could add a bit more buttermilk or even a little more mayonnaise.  Go ahead, make them your own and adjust the ingredients until you get some really delicious, creamy, mashed potatoes that your family will enjoy. 

 

Red Skin Mashed Potatoes, serve and enjoy.
Plant a few trees in the top and serve them up warm.  OK, I thought a little color would be nice and all I had was some fresh Rosemary.  It just looks like some shrubbery is growing out of them in the closeup picture.  It was the idea that counts though…right?

I do hope you’ll give them a try.  I could have eat this whole bowl as well.  Wait…I think I did…only…not at one sitting.  I’m even wanting some more right now as I look at this picture.  I also want to go outside and plant a few shrubs around the property. 

This is just a basic recipe, experiment with the flavors and make them your own.  That’s what cooking is all about anyway.  Don’t you agree?

Let me know if you give them a try, and if you’re ever near a Bass Pro Shop….think about me.

You can learn more about Bass Pro Shop and their World Famous Islamorada Fish Company Restaurants by clicking the link.

Enjoy!!!

 

Red Skin Mashed Potatoes Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 Servings

Red Skin Mashed Potatoes Recipe

Step-by-step, photo illustrated recipe for our delicious, creamy, red skin mashed potatoes. We've got a quick and easy side dish that can be table ready in just a few minutes. Everybody loves mashed potatoes. These are so good, you don't even need gravy. It's a perfect addition to your favorite meat dish.

Ingredients

  • 6-8 medium Red Skin Potatoes, do not peel.
  • 1/2 cup Buttermilk
  • 1/4 cup Butter
  • 1 heaping Tablespoon of Mayonnaise, or more if needed.
  • 1/2 teaspoon Granulated Garlic Powder
  • Salt and Pepper to taste

Instructions

  1. Wash the potatoes to remove any dirt and dust.
  2. Place potatoes in a medium sized saucepot, cover with about 1 inch of water.
  3. Place pot over medium heat and bring to a low boil.
  4. Boil potatoes about 20-25 minutes, or until fork tender.
  5. Remove potatoes from water, place in bowl and let cool a bit, do not discard potato water.
  6. Using a potato masher, mash up the potatoes, skin and all, until creamy.
  7. Add Buttermilk
  8. Add Mayonnaise
  9. Add Granulated Garlic Powder
  10. Add Salt and Pepper to taste
  11. Stir well, adding more liquid as needed to make creamy mashed potatoes.
  12. Taste test and add more salt, pepper, potato water or mayo as needed.
  13. Enjoy!
http://www.tasteofsouthern.com/red-skin-mashed-potatoes-recipe/

 

Your Comments:  We always enjoy reading your comments about our recipes.  Have you tried Red Skin Mashed Potatoes?  Have you ever visited Bass Pro Shops?  What did you think?  Please take just a minute or two and share your thoughts with us.  It’s the only real way we have of knowing that you stopped by our site.  We’d greatly appreciate it. 

All comments are reviewed before they appear on our website.  That means, that I personally read each and every one of them.  I also try to respond to your comments as much as possible, so come back again and see our reply.  We try to respond within 24 hours so once approved, your Comments will appear on our site.  We’d also be most appreciative if you’d tell your family and friends about us and help us spread the word about Taste of Southern.  I hope you’ll feel free to stop by again soon.

Be Blessed!!!
Steve

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Category: Side Dishes

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (2)

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  1. Jennifer says:

    Thanks so much for the recipe! I was hoping to find an easy, “step by step” recipe and this was it! Delicious (although I skipped the mayo cause I don’t like mayo). :) Thanks again!

    • Steve Gordon says:

      Hi Jennifer, I’m glad you tried the recipe… even if you DID leave out the best part. I’m glad you found the recipe and tried it, I could eat Mashed Potatoes about every day of the week. Thank you for taking the time to post your comment and I hope you’ll visit with us again in the near future. Be Blessed!!! -Steve

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