Make delicious red-skinned mashed potatoes that are soft, creamy, and full of flavor - perfect for holiday meals. This easy recipe requires only a few ingredients, uses one pot, and is ready in about 30 minutes.
Not peeling the potatoes for mash is a nice bonus, but that’s not the main reason I love these red-skinned mashed potatoes. The real reason is they’re the most delicious, flavorful mashed potatoes ever and have such a great texture! I’ve been making these on repeat for months now and am even willing to drive a longer distance just to buy a sack of red potatoes - mainly for making this mash!
They are the perfect side dish for Dutch Oven Turkey Breast or Thanksgiving Chicken. Add some Roasted Savoy Cabbage, and you will have the perfect Thanksgiving meal or Christmas dinner. Make this Pumpkin Pie with Pecan Crust for dessert.
Ingredients: 6 + spices
Prep time: 10 minutes
Cook time: 15 minutes
Recipe ingredients
Red skin potatoes are perfect for mash because they have a creamy texture that stays smooth when mashed. Their mild, slightly sweet flavor and high moisture make them fluffy without being dry. The skin adds extra flavor and texture, making the mash more interesting.
- They are also one of the few potato varieties that let you keep the skin on when making mash, as their skin is thinner than that of other tubers typically used for mashing.
- Other thin-skinned potatoes that you could use for this recipe include new potatoes, fingerlings, or Yukon Gold.
- If you have more red potatoes in the bag, use them to make this simple and tasty 4-Ingredient Potato Soup.
Milk: Whole milk is best for mashed potatoes. For a richer mash that’s perfect for the holidays, you can use single or heavy cream instead.
Cream cheese makes mashed potatoes creamy and rich. You can also use sour cream.
Garlic: You will need one clove to cook with the potatoes. For an extra garlic flavor, add 1-2 grated garlic cloves to the red-skinned potato mash while mixing in the milk and cream cheese.
See the recipe card for complete information on ingredients and quantities.
How to make red-skinned mashed potatoes?
Step #1: Wash and scrub the potatoes thoroughly under running water. You will not peel them, so the skin must be clean. Cut them into cubes.
Step #2: Cook the cubes and garlic in a large pot until fork tender, drain well, then return to the pot on the stovetop for 1-2 minutes to evaporate excess moisture.
Step #3: Heat the milk in a small saucepan.
Step #4: Mash and mix the cooked potatoes with milk, cream cheese, butter, spices, and fresh herbs.
Tips
Heating the milk helps with the consistency by making it easier to mix in. Warm milk blends in easily, so you don’t have to mash as much, which reduces the risk of overworking the potatoes and making them gluey, giving you a creamy mash.
Potato masher versus electric mixer: Using a masher is better because it lets you control the texture. A hand mixer can overwork the red mashed potatoes, making them gluey.
Make in advance, store, and reheat
To make mashed potatoes with red skins in advance, prepare the recipe as usual, then let them come to room temperature. Store them in an airtight container in the fridge for up to 2-3 days.
Reheat: When ready to serve, reheat gently on the stovetop over low heat, adding a little milk or butter to restore creaminess. You can also reheat them in the microwave, stirring occasionally.
I don’t recommend freezing potatoes. Theoretically, You can, but I don’t enjoy their texture once thawed.
What to serve with them?
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📖 Recipe
Red-Skinned Mashed Potatoes
Equipment
- Large pot
- Small saucepan
- Potato masher Note 1
Ingredients
- 2 lbs red skin potatoes 900 g
- 1 garlic clove peeled, Note 2
- 1 teaspoon fine sea salt
- ¾ cup whole milk 175 ml, Note 3
- 1 ½ butter soft
- 3 tablespoons cream cheese
- a few gratings of nutmeg
- fine sea salt and freshly ground black pepper to taste
- 2 tablespoons parsley or chives, chopped
Instructions
- Prepare potatoes: Clean and scrub them thoroughly under running water.2 lbs red skin potatoes / 900 g
- Cook potatoes: Place them in the pot, add the peeled garlic clove and 1 teaspoon salt, and cover them with cold water. Bring to a boil and cook until the potatoes are fork-tender (about 15 minutes, but check).1 garlic clove + 1 teaspoon fine sea salt
- Drain and dry: Drain the cooked potatoes in a sieve, then return them to the pot and place them on the stovetop over low heat for a minute or two to evaporate any excess moisture.
- Heat the milk in a small saucepan (Note 4).¾ cup whole milk / 175 ml
- Mash and mix: Mash the potatoes and garlic, then mix in heated milk, butter, and cream cheese until smooth and creamy.1 ½ butter + 3 tablespoons cream cheese
- Season with nutmeg, salt, and pepper to taste. Stir most of the chopped herbs into the mashed potatoes, then sprinkle the rest on top.a few gratings of nutmeg + fine sea salt and freshly ground black pepper + 2 tablespoons parsley
Notes
- A potato masher is better than an electric mixer because it gives you control over the texture. A mixer can overwork the potatoes, making them gluey.
- Garlic: To boost the garlic flavor, stir in 1-2 grated garlic cloves when mixing the milk and cream cheese into the red-skinned potato mash.
- Substitute milk with single or heavy cream for a richer mash.
- Heating the milk improves consistency by making it easier to mix in, so you don’t have to mash as much, reducing the risk of gluey potatoes and resulting in a creamy mash.
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