Red Skin Mashed Potatoes
Quick, easy and rustic buttery red skin mashed potatoes made with just 5 ingredients.
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: red skin mashed potatoes, redskin mash
Servings: 8 servings
Calories: 169kcal
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
- 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.
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