Red Skin Potatoes with Colored Pepper Pea Sauté

by Joanne on September 14, 2010

No exercise tid bits to share.  I’m getting on a 6 am flight to Chicago only to return home at 8:30 tonight. Have to be on the NYS Thruway by 4 am… ahhhh! I’m crazy! 

Hope you enjoy the recipe….

Now I’m not a mashed potato person but Ted enjoys them on occasion.  This recipe uses the red skinned potatoes which turn into a light, airy mash.  Either put them in a bowl and let your hungry clan scoop them out or you can pipe them into little delicate swirls.  I chose to pipe them into spindle tops.


Oh! Let’s not forget the colored pepper pea sauté…


The following recipe will serve 4 – 6

Red Skin Mashed Potatoes

  • 3 Red Skinned Potatoes
  • 1/4 cup low fat milk
  • 2 TBS Smart Balance Light (*or use real butter if you prefer)
  • Salt and pepper to taste. *Use white pepper if you don’t want the dark pepper flecks showing in the potatoes.

Trim spots off the taters.  Peel half of the red skin off the potato (leave half on for presentation sake. The more you leave on the more it will show in the final presentation). 

Put the taters in a pot of cold water (to cover) and add a little salt.  Bring to a boil and cook until tender.  *Depending on how large the potatoes are, approx. 10 – 12 minutes. Drain and set aside.

Heat the milk and Smart Balance (or butter).  When bubbles form on the top of the milk, mix the heated milk mixture with the potatoes in a large bowl.  Mix with a fork or blender to incorporate air and make fluffy.

If you are piping, preheat oven to broil.  Line a baking sheet with non stick foil and pipe potatoes. Put under broiler only for a few minutes just to brown.  Let cool slightly before trying to remove.


Colored Pepper Pea Sauté


  • 2 TBS olive oil
  • 8 oz Shelled English Peas
  • 5 oz Sweet mini multi colored peppers, stems removed and sliced in half
  • 6 cherry tomatoes, chopped or sliced
  • 2 TBS white wine
  • 1 TBS chopped Fresh Basil
  • 1/2 tsp salt

Heat oil over medium high heat and add peas and peppers.  Sauté for 3 minutes. 

Add tomatoes and continue sautéing for 5 more minutes.  Add the wine and the basil plus the salt. Reduce to a simmer, cover and let cook 10 minutes.


A simple serving suggestion above.


The potatoes remain light and …. WOW! … even I enjoyed them.



The colored pepper and peas were tender and added pizzazz to the plate.


Give it a try and ENJOY!


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  • At 2010.09.14 04:02, Anne @ Food Loving Polar Bear said:

    Have a great trip!

    Those potatoes look very good! I’m a big fan of red skin potatoes, they’re simply the best but I’ve never made mashed potatoes of them. I must try!

    • At 2010.09.15 09:16, Joanne said:

      Hope you like!

      • At 2010.09.14 10:00, Heather said:

        OMG, what a cute way to make the potatoes. I’m totally stealing this idea!!! 🙂

        • At 2010.09.15 09:17, Joanne said:

          Great! Go for it. By the way – GREAT half marathon 🙂 You’re lucky to run with your sis.

          • At 2010.09.14 12:04, nancy jean said:

            You truly are amazing. How beautiful this dish looks, and red-skin potatoes are my Mom’s favorite! I’m going to make this tonight along with the baked haddock recipe you posted a few days ago — YUM!!
            I thank you, and my family thanks you 😉

            p.s. Take good care … hope all goes smoothly to Chicago today. Your bed will be beckoning early tonight!

            • At 2010.09.15 09:17, Joanne said:

              Thanks. Emailing you some gross details of the plane ride. Yuck-O!

              • At 2010.09.14 18:23, Monet said:

                Safe travels sweet woman! And my goodness…what a beautiful presentation you made happen here. I don’t love mashed potatoes, but I would be so pleased with this plate. My husband adores them though, so I think he might just drift up to heaven. Thank you for sharing!

                • At 2010.09.15 09:17, Joanne said:

                  Thanks Monet.

                  • At 2010.09.15 00:32, Angela said:

                    Okay, we may have to break up if you don’t like mashed potatoes. LOL, just teasing, but they are my comfort food.

                    Have a wonderful trip! I love Chicago. 😀

                    • At 2010.09.15 09:18, Joanne said:

                      Well…. I DO love sweet potatoes 🙂

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