An adaptation of the whipped red potatoes that my mother-in-law makes and serves at every occasion. These creamy whipped red potatoes are the ideal side dish for Christmas, Easter, or the Fourth of July! Gravy is not necessary.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 6 cups |
Ingredients
- 2 pounds red potatoes, scrubbed but not peeled
- 1 cube chicken bouillon
- 1 tablespoon chopped fresh rosemary
- 1 cup shredded Colby-Jack cheese
- ½ cup milk
- ½ cup sour cream
- ¼ cup butter, softened
- ¼ cup sliced green onions
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
- Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 322 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
My husband is a gravy addict and usually only likes russets mashed up with the normal butter, milk, etc. THIS recipe however? “It’s great even without any gravy!” I could NOT believe it! (I’m also assuming I was right in quartering the potatoes before boiling)
These were excellent! The only thing that could have made them even better is bacon.