Creamy, buttery red skin mashed potatoes are the perfect side dish because they can be served with almost anything and are very easy to make.
Red skin mashed potatoes are a wonderful side dish because they are buttery and have more texture than traditional whipped mashed potatoes.
Because the skins are left on, and a chunkier texture is desired, they can be easily mashed by hand with a whisk or potato masher.
The only 5 ingredients you need to make red skin mashed potatoes are red potatoes, butter, half and half (or cream or milk), and salt and pepper.
How to make them
Wash and scrub the red potatoes well to remove any dirt and debris. If necessary, remove any eyes from the red potatoes.
Fill a large stockpot with water, and bring a boil.
Give the scrubbed red potatoes a final rinse, and then cut them into quarters.
Add the quartered potatoes to the boiling water and cook until fork-tender, about 20-25 minutes.
Once fork tender, drain the potatoes and return to the pan.
With the potatoes back in the pan, add the butter, half and half (or milk), and salt and pepper.
Use a heavy-duty whisk or wooden spoon to mash the potatoes and stir them into a desired consistency.
Red skin mashed potatoes serve as a fantastic side for almost any meal.
This "waxy" variety of potato is favored for mashed potatoes because the delicate and tasty skin can be left in tact, providing extra flavor, texture and color.
Try serving these delicious red skin mashed potatoes with any of the dishes below.
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Red Skin Mashed Potatoes
- 2 ½ pounds red skin potatoes
- 4 tablespoon salted butter plus more for serving
- ½ cup half and half or milk
- salt and pepper to taste
- Bring a large stock pot of water to a rolling boil.
- Thoroughly wash and scrub 2 ½ to 3 pounds of red skin potatoes. Remove any eyes, if necessary.
- Cut the red skin potatoes into quarters.
- Boil the quartered red skinned potatoes for 20-25 minutes until fork tender (you can stick a fork in them).
- Drain the potatoes with a strainer, then return to pot.
- Add the ½ stick of butter, ½ cup half and half (or milk) and salt and pepper to taste.
- Use a wooden spoon or potato masher to smash the potatoes and stir them into a creamy, yet still textured consistency.
- Serve with more butter, herbs, or however you like to serve mashed potatoes.
- Don't over cook potatoes because they will get water logged, and result in gummy mashed potatoes.
- Half and half can be substituted with whole or 2% milk.
- You can use more butter, up to 1 stick if desired.
- Adding a dollop of cream cheese or minced fresh herbs can make for a very delicious flavor punch.