This red skin mashed potatoes recipe is super quick and easy to make! Using only 5 ingredients, these mashed potatoes are creamy, comforting and absolutely delicious.
What Makes This Recipe So Good
- This recipe couldn’t be any easier to make! Red potatoes have thin and tender skin, so no need to peel them. After washing the potatoes, you’ll boil them until very tender, mash them with a potato masher and add all the creamy goodness, aka butter and milk. Top the red skin mashed potatoes with fresh chopped chives, a little salt, and voilà! A delicious, simple, and impressive side dish with great texture!
- It’s the perfect kind of mashed potatoes to make as holiday side! Since it’s pretty effortless, and doesn’t require any special equipment, it’s ready quickly to give you extra time to focus on more demanding dishes. And it goes incredibly well with turkey, ham, beef and chicken.
- For the creamiest potatoes, I recommend sticking to whole milk for this recipe. Avoid non-fat milk as it’s more watery, 2% will work too but whole is better. If you’re dairy free, follow this recipe but use unpeeled red skin potatoes instead of Yukon gold or russet, which are both best peeled.
- We’re keeping this red skin mashed potatoes recipe super simple, but feel free to add any extra seasoning if you’d like! A little garlic powder, freshly cracked peppercorns, or even a handful of cheese would enhance your side dish.
- It’s always best to add the cubed potatoes into cold water before binging them to a boil. When adding potatoes to already boiling water, the outside might cook too quickly while the inside is underdone. Keep the water at a low boi the whole time for even cooking. Try not to over-mash them. It’s the perfect kind of recipe for chunkier mashed potato lovers.
More Delicious Side Dishes To Try
- Creamy Scalloped Sweet Potatoes
- Air Fryer Butternut Squash
- Whipped Sweet Potatoes
- Texas Roadhouse Green Beans
- Air Fryer Zucchini Fries
- 2 pounds red skin potatoes cubed
- salt to taste
- ½ cup milk of choice
- ¼ cup butter melted
- fresh chopped chives for serving
- Large pot
- Large bowl
- Potato masher
- Add cubed red skin potatoes to large pot, then fill pot with enough cold water to cover potatoes. Sprinkle 1 large pinch salt over top of potatoes and place pot on stovetop over medium-high heat.
- Bring water to boil, then reduce heat to low. Simmer potatoes in water about 15 minutes or until potatoes can easily be pierced with tines of fork.
- When potatoes are cooked, pour into colander and drain. Transfer potatoes to large bowl and lightly mash with potato masher.
- Add in milk and melted butter to bowl, then mash until potatoes are smooth. Taste mashed potato and add more salt if needed. Serve warm with fresh chopped chives sprinkled on top.
- Make it dairy free: replace milk with full-fat coconut milk and butter with vegan butter.
- To melt butter, place is in a microwave-safe bowl, then microwave for about 30 seconds, stir and microwave again for 20 to 30 more seconds. Time will vary per microwave.
- If you’re not serving red skin mashed potatoes right away, cover them with foil, and place them aside. You can reheat them by keeping them in oven at low temperature, about 200° Fahrenheit or microwave them uncovered until desired temperature.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.