If you despise peeling potatoes as much as the rest of us, then the Best Red Skin Mashed Potatoes it is! These buttery, rich potatoes give us the gift of not having to remove the skin to enjoy a creamy, decadent potato side dish. Yes, please -- I'll have more of that!
Red potatoes are not only buttery and rich in flavor, but they have smooth, thin skin, making them the perfect potatoes for mashing without peeling. They offer a deliciously subtle texture variation thanks to the skins as well as a beautiful color to this dish. It definitely gives it a rustic sort of charm! Whether you're looking to experiment with new flavors and textures, or simply want to impress your dinner guests with a visually stunning side dish, our Best Red Skin Mashed Potatoes are definitely worth a try.
HOW TO MAKE THE BEST RED SKIN MASHED POTATOES
To kick off your Best Red Skin Mashed Potatoes, you'll want to rinse your potatoes and cut them into 1-inch pieces. Be sure to cut the potatoes in a uniform size. This ensures your potatoes are all finished cooking at the same time.
You should have about 1-½ pounds of red-skinned potatoes.
We recommend weighing your potatoes for this recipe as red potatoes can vary significantly in size. And size matters! The more potatoes you have, the more dairy and seasoning you will need, and vice versa for fewer potatoes.
Transfer your prepped potatoes to a medium pot and fill with cold water to cover the potatoes by about 2 inches. Place the pot over medium-high heat and bring to a boil. Then, reduce the heat as necessary to maintain a rapid simmer. Simmer for about 20-to-25 minutes.
It is important that your potatoes are fully cooked through and fork-tender before you strain them. Otherwise, they will not mash into a smooth consistency. Once the potatoes can easily be pierced with a fork, strain them and return to the pot along with a stick of unsalted butter and salt.
Use a potato masher and carefully mash the potatoes until they are smooth to your liking. You can also use a handheld mixer on low, if desired. Keep in mind that they won't mash up light and fluffy like a russet potato when you are looking at the consistency. This variety of potato is denser, so expect them to be thick, creamy, and decadently delicious.
Next, you'll add either milk or heavy cream. Use heavy cream for a richer mashed potato. We recommend adding only half of the dairy at this point so that you can customize the consistency of your potatoes to meet your preference. Then, you'll add the pepper and chives, if using, and stir to combine.
Our Best Red Skin Mashed Potatoes makes a comforting, batch-ready addition to any holiday menu or a go-to perfect side dish for family dinners, too.
HOW TO REHEAT BEST RED SKIN MASHED POTATOES
Mashed potatoes reheat beautifully -- just as good the next day! So, feel free to make the Best Red Skin Mashed Potatoes ahead of time.
To reheat, you may need to add just a bit more moisture. Add a couple extra tablespoons of butter and about 2 tablespoons of cream, and a pinch more salt.
Then, transfer to the microwave and heat at 1-minute intervals, stirring between each stint in the microwave.
FREQUENTLY ASKED QUESTIONS
Red potatoes are waxy, which means they have smooth, thin skin. You will notice a slight difference in texture because of this, but not as prominent as a russet potato skin would taste.
You can use a potato masher, a handheld mixer, or even a stand mixer to mash your Red Skin Mashed Potatoes. Just be sure you mix your them on the low setting if you are using a machine.
Mashed potatoes take on a gummy texture when they have been over mixed. The most common culprit for over-mixing is using a machine to mash your potatoes rather than a potato masher.
If your potato mash is too thick, add a splash more milk or cream at a time and stir until you've reached your desired consistency.
You can keep leftover mashed potatoes refrigerated in an airtight container for up to 4 days.
6 MORE POTATO RECIPES YOU’LL LOVE
- Crispy Roasted Potatoes
- Air Fryer Baked Potatoes
- Roasted Baby Potatoes
- Twice Baked Mashed Potatoes
- Roasted Fingerling Potatoes
- Crock Pot Cheesy Potatoes
Best Red Skin Mashed Potatoes is an easy side dish to add to any weekly dinner menu or holiday food lineup. No peeling necessary!
- 1 ½ pound (about 8) red skin potatoes rinsed and cut into 1" pieces
- ½ cup unsalted butter
- 1 teaspoon Kosher salt
- ¼-1/2 cup milk or heavy cream
- ½ teaspoon black pepper
- 2 tablespoons minced chives (optional)
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 can easily be pierced with a fork.
Strain the potatoes and add them back into the pot along with the butter and salt. Carefully mash using a potato mashed or a handheld mixer on low, until smooth to your liking.
Add the milk a ¼ cup at a time, stirring until incorporated until you've reached your desired consistency. Add the pepper and chives (if using) and stir. Serve and enjoy.