Ultimate Mashed Red Potatoes

Fantastic gravy calls for mashed potatoes of equal merit. Cook new baby red potatoes with their skins on, then mash with butter, cream and sour cream, embellishing further with bacon and chives. This is almost a meal in itself, rich enough to keep servings on the small side.

Makes 6 servings


  • 3 pounds red-skin potatoes, unpeeled, scrubbed and cut into 2-inch pieces
  • ½ cup unsalted butter, cut into small pieces
  • 1 cup whipping cream
  • ½ cup sour cream
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup crumbled, crisp-cooked bacon (about 6 slices), plus more for garnish
  • ¼ cup snipped fresh chives, plus more for garnish


In a large pot cook potatoes in lightly salted boiling water, covered, for 20 minutes or until tender; drain. Return potatoes to pot and let stand for 3 minutes.

Add butter, cream, sour cream, kosher salt and pepper to pot. Mash potatoes with a potato masher. Stir in ½ cup bacon and ¼ cup chives.

Serve potatoes topped with additional bacon and chives.

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