It’s hard to go wrong with red skin mashed potatoes. This rich, creamy, comforting side dish has a rustic appearance and a delicious flavor that will have everyone asking for seconds. Plus, it’s super easy to make, with no peeling and no special equipment or fancy ingredients required.
Why You Will Love This Red Skin Mashed Potatoes Recipe
Creamy and delicious: Red skin mashed potatoes have a wonderful thick, creamy texture because red potatoes are waxier — meaning less starchy — than many other varieties.
Just five ingredients: This easy recipe calls for just red potatoes, salt, butter, half-and-half, and a sprinkle of chives or parsley. Nothing complicated, just a comforting side dish.
No peeling required: Thanks to their thin, tender skin, you don’t have to peel red potatoes. Not only does this save you time, but it adds lovely flecks of color to the dish!
Simple and versatile: Besides requiring no fancy equipment, few ingredients, and little effort, red skin mashed potatoes are the perfect side for myriad meals, from a weeknight chicken dinner to a holiday feast.
With just five simple ingredients, this savory side dish is a snap to throw together.
Red potatoes: The waxy texture of red potatoes results in creamy mashed potatoes, and their tender red skin adds a nice color.
Kosher salt: Because it has no additives mixed in, kosher salt enhances flavor without adding any other tastes.
Unsalted butter: It’s hard to imagine mashed potatoes without butter! Use unsalted to avoid making the dish too salty.
Half-and-half: While milk will do in a pinch, half-and-half makes mashed potatoes extra rich and creamy.
Chives or parsley: You can, of course, leave off this garnish, but a sprinkle of fresh chives or parsley adds a nice bright flavor and makes the dish look pretty.
Potato masher: No fancy stand mixer required! You only need a simple potato masher to transform red potatoes into a creamy side dish.
Wash and cut the red potatoes into one-inch cubes, leaving the skin on.
Place the cubed potatoes in a pot and cover them with cold water to about one inch above them, add salt, and bring the water to a boil over high heat.
Lower the heat to medium and cook the potatoes uncovered for 15 to 18 minutes, until fork tender.
While the potatoes are cooking, melt the butter in a small saucepan, then add the half-and-half and heat it for two to four minutes, stirring occasionally. Turn the heat off before it starts boiling.
Strain the potatoes, then mash them with a potato masher to your desired consistency.
Add half of the butter and half-and-half mixture and fold it in, then slowly add the rest a little at a time, as needed, making sure to combine it well (but be sure not to overmix!).
Taste and add more salt if needed.
Serve warm, garnished with fresh chives or parsley.
Your red skin mashed potatoes will be best if you follow the recipe strictly, but you can make a few substitutions in a pinch. Salted butter will do in place of unsalted butter, but reduce the amount of salt. And if you don’t have half-and-half, use whole milk or a combination of milk and heavy cream.
This recipe can also be made dairy-free. Simply substitute margarine for the butter and replace the half-and-half with an unsweetened and unflavored dairy-free creamer. (You probably don’t want vanilla-flavored mashed potatoes.)
If you love garlic, mix in some mashed roasted garlic or a dash of garlic powder. Or, you could use garlic salt in place of plain kosher salt.
Play with the herbs, too! Rosemary goes great with red potatoes. Thyme and oregano are also good options, or try something a little different and sprinkle fresh dill on your mashed potatoes.
These red skin mashed potatoes are so delicious you might not have leftovers. But if you do, here are some tips on storing and reheating them to enjoy that perfect creaminess later! You can make them a day ahead to save time or even pop some in the freezer.
To Store: Place premade or leftover mashed potatoes in an airtight container in the fridge. Use them within three to four days.
To Reheat: Smaller portions can be reheated in the microwave for one to two minutes. Or place the potatoes in an oven-safe dish with a little extra cream or butter, cover, and heat for 20-30 minutes at 325 degrees F. Stir them after about 15 minutes.
To Freeze: If you have lots of leftovers or like to meal prep, red skin mashed potatoes can be frozen in airtight containers for two months. Thaw in the fridge overnight and reheat using the instructions above.
Red skin mashed potatoes are delicious as-is or smothered in gravy. This comforting side dish pairs well with Thanksgiving turkey or other holiday roast, but it can also be eaten any time of the year!
Do I have to peel the potatoes?
Nope! Unlike thick-skinned russet potatoes, red potatoes have a thin, tender skin that doesn’t need to be peeled, even for mashing. Just scrub, chop, boil, and mash. That’s one less step for you, and the flecks of skin mixed throughout add nice color to the dish.
Can I use a mixer or food processor instead of a masher?
It’s easy to overmix mashed potatoes, especially with a mixer or food processor. A simple potato masher will allow you to mix the potatoes enough without making them gluey and gummy. If you use a stand mixer, be careful not to overmix the potatoes. Never use a food processor.
Why are my mashed potatoes gluey?
Both overcooking and overmixing can contribute to a gluey texture. Ensure to cook the potatoes until you can easily pierce them with a fork, then drain them immediately. To avoid overmixing, use a potato masher rather than a mixer to mash the potatoes, then stir in the other ingredients until mixed.
- Oven browned potatoes
- Instant pot boiled potatoes
- Crispy garlic smashed potatoes
- Air fryer roasted potatoes
A crowd-pleasing side dish, red skin mashed potatoes pair well with a wide range of entrees. You’ll love the rustic appearance of a mounded bowl of mashed potatoes flecked with red skin and sprinkled with herbs and the rich flavor. Easy, creamy, delicious, and comforting!
Red Skin Mashed Potatoes Recipe
- 3 Pounds unpeeled red potatoes
- 2 Teaspoons Kosher salt
- 2 Tablespoons unsalted butter
- 1 Cup half-and-half
- Fresh chives or parsley for garnish
- Wash and cut the red potatoes into 1-inch cubes, leaving the skin on.3 Pounds unpeeled red potatoes
- Place the cubed potatoes in a pot and cover them with cold water to about 1 inch above them, add salt, and bring water to a boil over high heat.2 Teaspoons Kosher salt
- Lower heat to medium and cook potatoes uncovered for 15 to 18 minutes, until fork tender.
- While the potatoes are cooking, melt the butter in a small saucepan, then add the half-and-half and heat it for 2 to 4 minutes, stirring occasionally. Turn the heat off before it starts boiling.2 Tablespoons unsalted butter
- Strain the potatoes, then mash them with a potato masher to your desired consistency.
- Add half of the butter and half-and-half mixture and fold it in, then slowly add the rest of it a little at a time, as needed, making sure to combine it well.1 Cup half-and-half
- Taste and add more salt if needed.
- Serve warm, garnished with chopped chives or parsley.Fresh chives or parsley for garnish
This article originally appeared on Pink When.