Red-Skinned Mashed Potatoes

Make delicious, creamy red-skinned mashed potatoes - perfect for holiday meals. This easy, one-pot recipe requires just a few ingredients and is ready in 30 minutes.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Servings servings

Calories 230kcal

Author Adina

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.

Nutrition