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Red Skin Mashed Potatoes

Creamy, buttery red skin mashed potatoes is a delicious side dish that can be served with almost anything, plus there is no need to peel the potatoes, or use a mixer.

A large bowl of mashed red potatoes with butter and herbs.

Mashed red 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 this delicious side dish are red potatoes, butter, half and half (or cream or milk), and salt and pepper.

Red potatoes, cream, butter, salt and pepper.


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.

A strainer of rinsed and quartered red potatoes.

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.

Boiled red potatoes in a strainer.

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.

A bowl of buttery mashed red skin potatoes.

These rustic, buttery potatoes serve as a fantastic side for almost any meal.

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📖 Recipe

A large bowl of red skin mashed potatoes with butter and herbs.

Red Skin Mashed Potatoes

Quick, easy and rustic buttery red skin mashed potatoes made with just 5 ingredients.
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Course: Side Dish
Cuisine: American
Keyword: red skin mashed potatoes, redskin mash
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8 servings
Calories: 169kcal
Author: Erin
Cost: $3


  • 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.


Recipe Notes
  1. Don't over cook potatoes because they will get water logged, and result in gummy mashed potatoes. 
  2. Half and half can be substituted with whole or 2% milk. 
  3. You can use more butter, up to 1 stick if desired. 
  4. Adding a dollop of cream cheese or minced fresh herbs can make for a very delicious flavor punch. 


Serving: 1g | Calories: 169kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 82mg | Potassium: 666mg | Fiber: 2g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg
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Recipe Rating


Sunday 21st of March 2021

Sounds terrific but I'm not seeing the actual recipe. :(