Wash your potatoes and then peel about half of the skin off. I like to
have just a bit of texture and so I leave some of the skins on. This
only works with red potatoes. Russet potato skin is too thick…so
don’t try it with the Russets, you’ll get more texture than you’re
hoping for.
2. Chop them into 1 inch cubes and boil for about 15 minutes, or
until tender.
3. Mix with the other ingredients in your kitchen aid, or with hand
held beaters, until nice and fluffy.
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