Mashed Red Potatoes

Our delicious Mashed Red Potatoes are creamy, buttery and rustic. This red skin mashed potatoes recipe is quick and easy to make any night of the week with just a handful of ingredients.

Sometimes the best recipes are the simplest! These rustic red mashed potatoes are easy to prepare. You don’t even need to peel them. 

Why You Will Love This Recipe

• Simple To Make. This Mashed Red Potatoes recipe is an easy one to make any night of the week. You don’t need to peel red potatoes for these mashed potatoes. The skins are left on which add to the rustic nature of these spuds. 
• Family Favorite. These mashed red potatoes are a family favorite. They’re my mom’s riff off the potatoes served at a restaurant that she loved to eat at years ago. These mashed potatoes with skin are perfect for casual meals served with fish, chicken or kebabs. And leftovers make the best potato patties for breakfast the next day! Sprinkle the patties with a little paprika and cook them in 1-2 tablespoons of butter until they’re nice and crispy on both sides.

Mashed Red Potatoes Recipe Ingredients

• Red Potatoes. We use red potatoes for this recipe.
• Butter. Use unsalted butter. We season the potatoes with salt, so no need for salted butter. Cut the butter into slices and set it out at room temperature so it mashes into the potatoes easily.
• Garlic. We add 1 clove of garlic to the butter to give the butter a hint of flavor.
• Sour Cream. We add sour cream which makes these potatoes rich and creamy.
• Milk. We use whole milk. You can use half and half if you like. 
• Seasoning. Season with salt and fresh ground black pepper to taste.
• Chives.  Garnish the potatoes with snipped chives if you like.

Find printable recipe with the measurements below.

How to Make Red Skin Mashed Potatoes

1. Boil Potatoes. The potatoes are quartered and simmered in a pot of salted water for about 15-20 minutes, or until they are fork tender. Drain the potatoes well, then put them back in the pot and place it back on the stove over low heat. Dry the potatoes for 1-2 minutes to remove excess liquids. Be careful the potatoes don’t burn. If they start sticking to the pan, they’re dry enough.
2. Melt Butter. While the potatoes are drying out, melt the butter in a saucepan. Turn the heat off and add the finely minced garlic. Swirl the butter with the garlic and set aside.
3. Warm Butter. In a small saucepan heat the butter over low heat just until its warm.
4. Mash Potatoes. Using a hand potato masher, gently mash the potatoes. Add the melted butter a little at a time and mash into the potatoes. Then add the sour cream and gently mash into the potatoes.  Add just enough of the warm milk to the potatoes a little at a time until you achieve the desired consistency.  Season with salt and freshly ground black pepper to taste. Don’t over-mash the potatoes or they can turn gummy. There will be some small pieces of potato and potato skin throughout the mashed potatoes. 
5. Garnish. Garnish with snipped chives if you like.

Tips For Making The Best Red Mashed Potatoes

• Cut the potatoes into pieces of similar size so they all cook at the same time.
• Drain the cooked potatoes well.
• Dry the cooked potatoes well. After draining the potatoes, put the pot back on the burner over low heat and dry the potatoes 1-3 minutes to absorb all of the liquid. Be sure to turn the potatoes a couple of times so they all get dry and to prevent them from burning on the bottom.
• Add the warmed milk to the potatoes slowly as you mash, only adding enough to achieve desired consistency.

Serving Suggestions

These creamy mashed potatoes with just about anything you want, but a few of our favorites are our Grilled Lemon Chicken, Air Fryer Chicken Thighs, Baked BBQ Chicken Thighs, and Marinated Greek Chicken.  These red skin mashed potatoes are also great to make for holiday meals.

Storing And Reheating Leftovers

• Store leftover potatoes in an airtight container in the refrigerator. If properly stored, they should last up to 5 days.
• To reheat any leftovers, heat 2-3 tablespoons of butter and a splash of milk to a skillet, add the potatoes and reheat them slowly over low heat until they’re heated through. 

More Potato Recipes

• Roasted Red Potatoes
• Yukon Gold Mashed Potatoes
• Garlic Parmesan Mashed Potatoes
• Boursin Mashed Potatoes
• Red Potato Salad
• Breakfast Potatoes 
• Deviled Egg Potato Salad

Continue to Content

Print

No Ratings

Yield: 8 servings

Mashed Red Potatoes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Our Mashed Red Potatoes are creamy, buttery and rustic. This red skin mashed potatoes recipe is quick and easy to make any night of the week with just a handful of ingredients. Sometimes the best recipes are the simplest! These rustic red mashed potatoes are so easy to prepare. You don't even need to peel the potatoes first!

Ingredients

• 5 pounds red potatoes, cut in quarters
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 garlic clove, finely minced or finely grated
• 1 cup sour cream, room temperature
• 1 cup whole milk, warmed
• Salt and freshly ground black pepper to taste
• Garnish with snipped chives

Instructions

1. Bring a large pot of water to a boil. Add potatoes and 1/2 teaspoon salt. Cook for 12-15 minutes or until the potatoes are fork tender. Drain the potatoes well, then put them back in the pot and place it back on the stove over low heat. Dry the potatoes for 1-2 minutes to remove excess liquids. Be careful the potatoes don't burn. If they start sticking to the pan, they're dry enough.
2. While the potatoes are drying out, melt the butter in a saucepan. Turn the heat off and add the finely minced garlic. Swirl the butter with the garlic and set aside.
3. Also while the potatoes are drying out, heat the milk over low heat just until its warm.
4. Using a hand potato masher, gently mash the potatoes. Add the melted butter a little at a time and mash into the potatoes. Then add the sour cream and gently mash into the potatoes.  Add just enough of the warm milk to the potatoes a little at a time until you achieve the desired consistency.  Season with salt and freshly ground black pepper to taste. Don't over-mash the potatoes or they can turn gummy. There will be some small pieces of potato and potato skin throughout the mashed potatoes. 
5. Garnish the mashed potatoes with snipped chives if you like.

Notes

Tips For Making The Best Red Mashed Potatoes

• Cut the potatoes into pieces of similar size so they all cook at the same time.
• Drain the cooked potatoes well.
• Dry the cooked potatoes well. After draining the potatoes, put the pot back on the burner over low heat and dry the potatoes 1-3 minutes to absorb all of the liquid. Be sure to turn the potatoes a couple of times so they all get dry and to prevent them from burning on the bottom.
• Add the warmed milk to the potatoes slowly as you mash, only adding enough to achieve desired consistency.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 441Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 8gCholesterol: 55mgSodium: 195mgCarbohydrates: 58gFiber: 5gSugar: 7gProtein: 8g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.