You can finally kiss your vegetable peeler goodbye--at least when it comes to mashed potatoes! Creamy, decadent, and beautifully speckled with pops of red, these buttery Red Mashed Potatoes are the perfect side dish for quick-fix dinners and holidays alike.

This is the comfort food side dish that goes with just about any meal. We especially love them with easy-baked pork chops and slow-cooker green beans for a simple yet wholesome weeknight dinner.
With holidays approaching, don't count these spuds out--they are perfect for your holiday meal drizzled with homemade gravy and served next to a giant slice of smoked turkey breast and warm yeast rolls on the side.

Table of Contents
Why This Recipe Works
No peeling potatoes for this recipe, unlike our other mashed potato recipe made with russets! Red potatoes are waxy potatoes, meaning they have smooth, thin skin. The skins will add a welcomed texture and a lovely pop of color to your mashed potatoes.
Here's a trick I've used for years to achieve the perfect mash: wait to add the dairy! This helps to break up the potatoes quicker and easier and makes for a smoother, creamier bite. You'll be shocked at the difference this one little tip makes.

This red skin mashed potatoes recipe is extremely easy to execute; however, it's important to add this tip to your mashed potatoes with skin to-do list in order to ensure these taters are at their best:
Have the right amount of potatoes. But, wait...who actually weighs their potatoes at the grocery store? So here are some easy workarounds for you:
- If you have more or less potatoes, know you'll need to slightly adjust the seasoning, butter, and dairy quantities.
- This is why our recipe adds half the dairy at first and then advises you to add a splash at a time beyond that until you've reached the perfect desired consistency.
- And don't be afraid to add more seasoning and butter to your liking--just make sure you add small. You can always add more, but you can't take away!
Mashed potatoes are the family favorite at any dinner table, and they for sure add all the comfort and joy vibes to the holidays. If you like the outcome of cooking with red potatoes, try another waxy potato variety and give garlic-parmesan roasted smashed potatoes a try. They give the same vibes in a totally fun and different way!
What You'll Need for this Red Mashed Potatoes Recipe
Potatoes | By now, you know that this recipe calls for red-skinned mashed potatoes. Their skin is smooth and thin and works great for those who despise the vegetable peeler. You can use russets but know the skin is thicker and will add more texture to the dish.
Milk | Milk, cream, or even half and half works for this recipe. The higher the fat content of your dairy, the richer your potatoes will be.
Butter | Use real, unsalted butter for these potatoes. You can use salted if it's all you have, but be careful not to over season. This is the major difference maker in the flavor of red-skin mashed potatoes. Don't be afraid to splurge here--the more butter you use, the better your potatoes will be.
Seasoning | Nothing too fancy here! Kosher salt and black pepper are all you need. If you have a pepper grinder, this is one of those recipes where fresh-cracked pepper goes a long, long way. Add chives or chopped green onions for an extra pop of color and flavor.
You'll notice there is zero cheese in this recipe. Hop on over to cheesy mashed potatoes or our loaded mashed potatoes to get your cheesy potato fix. We promise it's worth it.

How to Make Red Mashed Potatoes with Skin
Prep Potatoes | Rinse potatoes and cut them into 1-inch pieces. Weigh your potatoes for the best results...but if you don't weigh your potatoes, think back to our tips from above. Remember that the number/weight of potatoes directly affects how much dairy, butter, and salt you need to make the perfect red skin mash!
Boil Potatoes | Transfer potatoes to a pot and fill with cold water by 2 inches. Place over medium-high heat and bring to a boil. Reduce to simmer and simmer for 20-25 minutes until fork tender. If your potatoes aren't fork-tender, you'll end up with a lumpy mash. No one likes a lumpy mash.

Add Butter + Salt | Add in room temperature butter and salt.

Mash/Mix Potatoes | You can use a potato masher, handheld mixer, or stand mixer to mash potatoes. Take care not to over-mash your potatoes, or they will take on a gummy texture.

Add Remaining Ingredients | Add in the dairy, pepper, and chives (If using. Take a note from twice-baked mashed potatoes on how chives can elevate a potato dish!). We recommend starting with half the dairy and adding more as you go.

Stir + Serve | When your mashed potatoes with red skin have reached the desired consistency, serve those babies right up!

Serving Suggestions for Red Skin Mashed Potatoes
This dish is ideal with a holiday meal alongside roasted turkey, cornbread dressing, and homemade gravy.
Mashed potatoes with skin are an amazing accompaniment to any comfort food dinner. Think pot roast, whole roasted chicken, smothered pork chops sitting right next to this creamy side dish!
And, of course, these potatoes are so quick and easy to make, they're perfectly served alongside other quick-fix dinner items like Salisbury steak, pork tenderloin, or traditional meatloaf.
Make Ahead and Storage
Make Ahead | Cut the potatoes and keep them in cold water in the saucepan for up to 2 hours in advance. The water will keep them from browning. Serve right away for the best results, but if you need to get the cooking out of the way, it is ok to keep your red skinned mashed potatoes covered with aluminum foil in a warmer drawer or an oven on the warm setting for up to 30 minutes. You can also reheat these potatoes next day with no problem. See below if must make in advance
Store | Store for up to 3 days in an airtight container in the fridge.
Reheat | If the dish must be made in advance, you can microwave at 1-minute intervals, stirring between each stint in the microwave until hot. You might want to stir in a couple of tablespoons of milk and butter and an added pinch of salt to rejuvenate the potatoes.
If you end up with a lot of leftovers, potato patties (fried potato cakes) are a super-fun way to give your red potato mash new life.

5 More Potato Recipes You'll Love
- Scalloped Potatoes and Ham
- Potatoes Dauphinoise
- Cheesy Potato Casserole
- Crispy Roasted Potatoes
- Roasted Baby Potatoes
Red Mashed Potatoes
Ingredients
- 1 ½ pound (about 8) red skin potatoes, rinsed and cut into 1"pieces
- ½ cup unsalted butter at room temperature
- ¼-1/2 cup milk, half and half or heavy whipping cream
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoons minced chives (optional)
Instructions
- Add potatoes to a medium-sized saucepan, fill to cover with water by 2 inches and place over medium-high heat. Allow to come to a boil and reduce to a rapid simmer. Simmer for 20-25 minutes, until the potatoes are fork-tender.
- Strain the potatoes well and add them back into the pot along with the butter and salt. Mash using a potato masher, whisk, or a handheld mixer on low speed until the potatoes are completely crushed and no large lumps remain.
- Stir in about a ¼ cup of the dairy and check for consistency. If the potatoes are too thick, add the remaining dairy a splash at a time until you've reached the desired consistency. Lastly, stir in the chives and pepper, serve, and enjoy!
Jacqueline Meldrum says
You had me at potato. I could seriously eat that whole bowlful!
Lauren Vavala | DeliciousLittleBites says
As I've gotten older, I really do love chunkier mashed potatoes with skin. Plus it's so much easier than having to peel them all! Great recipe!
Stephanie says
Mashed potatoes are seriously one of my favorite comfort foods and these look amazing. Will be making these soon.
Chris Collins says
I always keep the skins on with my mashed potatoes so this is right up my street! So yum!
Shivani Raja says
I always always ALWAYS leave the skin on! #teamskin 🙂 p.s. love the idea of adding chives!
Heidy L. McCallum says
I am so glad to see I am not the only one who does this. I love using red potatoes for my recipe. I love how simple and to the point your recipe is and I can't wait to try it with Russet potatoes instead of my usual. Headed to the store now for some fresh potatoes to whip up a batch.
Sonia says
Oh my goodness! This looks absolutely delicious I have never tried making it with skin on.. wi definitely try it 🙂 Thanks!
Tisha says
We always leave a few skins in our mashed potatoes! Such a perfect comfort dish recipe!
Traci says
Ohhhh how scrumptious! We're mashed potato-crazed over here and the no-peel no-hassle is the ONLY way we roll! Thanks for another great recipe 🙂
Lisa Huff says
Love how creamy these look! Saving these mashed potatoes for Thanksgiving! Perfect!
Anita says
You can leave the skin on? I'm definitely going with this route from now on. Saves so much work, and tastes yummy. 🙂
Aimee Mars says
I'm all for adding some extra vitamins to any dish, but really I just prefer having the skin mashed right in with my potatoes. I often eat the skin of a baked potato too! This is a great recipe.
Vicky says
I've always liked the look and taste of mashed potatoes with skin. What I hadn't considered was what you mentioned about the added vitamins and minerals found in the skin. This recipe is a win all the way around!
Jenn says
I love me some mashed taters, but hadn't thought to use the skin before. What a great idea! I'm going to try this tonight!
Andrea Metlika says
This is a great change up from regular mashed potatoes and a perfect side dish.
Courtney | Love & Good Stuff says
I ALWAYS leave the skin on when making mashed potatoes! I love the nutritional value they give to the dish as well as the added texture.
Erika says
I love leaving the skins on my mashed potatoes!
Veena Azmanov says
Delicious, flavorful, creamy, buttery, healthy and yum. My kids to love it at all their meals.
Jacqueline Debono says
I love potatoes with the skin on but have actually never used them for mash! On my to make list!
Byenia says
Did you mean to write only 4 russet potatoes in the instructions? Because that's what I had on hand and used, which wouldn't have been enough combined with that much butter and heavy cream. I added 12 oz. of cauliflower (frozen then boiled until tender) to mix in to give the recipe more body and probably could've used another 12 oz. The taste was great though regardless, and I would make this recipe again with some altering of the ratios.
Kelly Anthony says
Hi Byenia! 4 potatoes are correct, but I'm so glad you enjoyed the recipe and made it your own!
adriana says
I love potatoes, and this recipe for mashed potatoes is fantastic genuinely recommend. It is so scrumptious.
Anita says
I have been keeping the skin intact when making mashed potatoes because of your recipe. It saves time, and I actually prefer it that way. 🙂
Shadi Hasanzadenemati says
I tried your recipe last night and loved it! Can't wait to make it again!
Roxana says
This is simple and easy recipe. I loved the mashed potatoes with the skin on.
Krissy Allori says
I love my mashed potatoes with skin on. It's how my mama always made them so I do too. My whole family likes them that way.