Mashed Red Skinned Potatoes

Mashed potatoes with red skins in a pink dish.

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Mashed Red-skinned Potatoes are an easy side for the holidays or any day of the week. Red potatoes have a different flavor than white or yellow potatoes. They are not quite as buttery as yellow potatoes, but have a mild, slightly sweet flavor.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 236kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

2 pounds red-skinned potatoes
2 tablespoons butter
¾ cup whole milk
1 tablespoon salt for cooking the potatoes
salt and pepper to taste

Instructions

Don’t peel potatoes; the skins add color, fiber and flavor.
Quarter the potatoes
2 pounds red-skinned potatoes
Rinse and barely cover them with water.
1 tablespoon salt for cooking the potatoes
Bring the pot to a boil over high heat. Reduce heat and simmer until they’re tender when pierced with a fork.
Drain well. Add the butter to the pot. Add ½ cup of the milk.
2 tablespoons butter, ¾ cup whole milk
Beat with an electric mixer or mash with a potato masher. Mash them to your preferred creaminess. Add more milk as needed.
Taste. Then season with salt and pepper.
salt and pepper to taste

Notes

What to do with Leftovers

Leftovers will last in an airtight container in the fridge for 4-5 days. For longer storage, freeze single-serve portions for up to 3 months.

Reheat potatoes in the microwave until hot; stir occasionally so they heat through evenly. Add a splash of milk to thin them out, if needed. Pan-fry mashed potatoes in butter until they are crisp and golden on both sides.

Add egg, flour or bread crumbs to make potato cakes or croquettes. Top shepherd's pies with leftovers.

Variations

Nutrition