Mashed potatoes with red potato skins are buttery, garlicky, and have a rustic texture from red potato skins. This recipe is perfect as a simple dinner side and can easily be made vegan or dairy-free.
As much as I love sharing creative recipes, sometimes you just need a classic go-to staple. That's why I love these mashed potatoes with red skins. The potato skin adds a rustic texture and extra flavor, elevating these mashed potatoes from a standard recipe to something a little more special.
This is an easy recipe with simple ingredients, comforting flavors, and a reliable outcome.
We're using just red potatoes, half-and-half, butter, salt, and garlic. These potatoes aren't as garlicky as my garlic cream cheese mashed potatoes but the sauteed garlic does add a little extra something to an otherwise simple version of mashed potatoes.
Whether you're looking for a quick side to add to dinner or you want another vegetarian Thanksgiving side, these mashed potatoes with red skins are a great option! Especially when served with homemade gravy.
Jump to:
Why this recipe works
- Flavors: Creamy and buttery mashed potatoes with a pop of texture from the red potato skins. We keep the seasonings simple with salt, pepper, fresh sauteed garlic, and chives.
- Texture: Mashing red potatoes with their skins by hand results in chunky mashed potatoes. Mashing potatoes by hand also decreases the risk of making gummy or gluey potatoes!
- Simple ingredients: All you need is 5 main ingredients to make mashed red potatoes. This recipe can easily be scaled up or down depending on how many you're serving.
- Easy to make: Unlike other mashed potato recipes, red potatoes aren't peeled before boiling and mashing. This adds extra texture to otherwise smooth mashed potatoes.
- Versatile: You can easily make this recipe dairy-free or vegan and it won't compromise the outcome. Serve as a side with weeknight meals or double the recipe for Thanksgiving.
Ingredients
- Red potatoes/potatoes with red skins: Red potatoes are subtly sweet with a waxy, white interior. They come in a few different sizes, from baby potato-sized to about half the size of a russet potato. I recommend using larger potatoes, as baby potatoes have a thinner skin that (I personally think) doesn't work as well for this style of recipe.
- Half-and-half: This makes the potatoes ultra-creamy. I also tested this recipe with reduced-fat and whole milk, which both work well if you are looking for a lower-fat option. Reduced-fat milk works as well. I did test this recipe with unsweetened, unflavored soy milk and it works well but does have a slight soy milk flavor to it.
- Butter: I use unsalted butter for the most control over salt. If you only have salted butter, just adjust the added salt to taste.
- Garlic: I personally just like adding garlic to everything and I think it makes the potatoes a little more interesting than just milk and butter. That being said, the garlic can definitely be omitted if you're not big on garlic.
- Kosher salt: Don't skimp on salt when it comes to mashed potatoes. Red Diamond Kosher Salt is my go-to, but any kind works.
Step-by-step instructions
Wash the red potatoes well, scrubbing the skins to remove any dirt. Slice the potatoes into similarly sized pieces, about 1" cubes.
Place the potatoes in a large pot. I use my Dutch oven. Cover with an inch of well-salted cold water.
Bring the water to a boil over medium-high to high heat. Once boiling, the potatoes should be ready in 12-15 minutes.
Tip: The potatoes are ready when fork tender. This means that a fork can be inserted into the thickest part of the potato very easily. If there is any resistance to the fork, the potatoes need more cooking time.
Drain the water and set the potatoes aside.
To the same pot, add the butter over medium heat. Once melted, add in the minced garlic. Saute the garlic until golden, about 1-2 minutes.
Pour in the half-and-half and remaining salt, stirring to combine. Cook over medium heat for just a minute to warm the half-and-half. Turn off the heat if the liquid starts simmering.
Warming the half-and-half makes it so that the mashed red potatoes are hot and ready to eat as soon as everything is combined, instead of adding cold liquid directly to the potatoes which cools them down.
Add in the cooked red potatoes. Use a potato masher tool to carefully mash the potatoes. I say carefully because the warm half-and-half and butter mixture can splash up.
Taste for salt. Season with freshly ground black pepper to taste and top with sliced chives.
Expert tips
- Dairy-free option: Use plant butter and non-dairy milk. Choose unsweetened milk like soy milk or oat milk.
- Roasted garlic: If you have extra time or just happen to have a bulb of roasted garlic, I highly recommend omitting sauteed garlic and adding in a few cloves of roasted garlic.
- Food processor or mixer methods: I do not recommend using a mixer or food processor with mashed red potatoes because it can give them a gummy, sticky texture. It is best to mash by hand using a potato masher.
FAQ
Yes, I find that red potatoes are just as good for mashing as russet and Yukon gold potatoes. However, it does come down to preference. Red potatoes are waxier than Yukon and they take a little bit longer to boil. I recommend trying both red mashed potatoes and traditional mashed potatoes and choosing which you like best!
Red potatoes are available as small baby potatoes or as medium-sized potatoes. I recommend choosing medium potatoes because baby potatoes tend to have thinner, more tender skin that isn't as noticeable as the skin of larger red potatoes.
This happens when potatoes are overcooked or overmixed. I recommend testing potatoes early and often while they are boiling to avoid overcooking them. Mash potatoes by hand to avoid a gluey over-mixed consistency.
Storage tips
- Leftovers: Leftover mashed potatoes are best within 3-4 days. Keep refrigerated in a closed container.
- Reheating: Mashed potatoes are best reheated in the microwave in single servings. To reheat a large serving in the microwave, stir every minute until heated through. To reheat in the oven, place in a covered dish and heat at 350F for 15-20 minutes. Add additional milk and butter as needed.
- Making in advance: Mashed potatoes with red skins can be made up to 24 hours in advance and refrigerated. The potatoes will thicken as they refrigerate, so additional milk may need to be added prior to serving.
- Freezing: Mashed potatoes freeze well, but as with other methods they will need additional milk after thawing. Let cool to room temp before transferring to an airtight container.
How to keep warm
Since mashed potatoes are so often served during holidays like Thanksgiving and Christmas, it's only natural that you might want to know how to keep them warm for serving.
I find that it's easiest to keep mashed potatoes warm in a slow cooker over "warm". Leave the lid in place until ready to serve. Add a splash of milk, cream, or broth if the mashed potatoes being to dry out.
Looking for more easy sides?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my new cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
📖 Recipe
Mashed Potatoes with Red Skins
Ingredients
- 2 pounds red potatoes
- 1 teaspoon kosher salt divided
- ¼ cup unsalted butter see note #1
- 2-3 cloves garlic minced (optional)
- ½ cup half-and-half whole milk or 2% also work
- ¼ cup sliced chives
- freshly ground black pepper to taste
Instructions
- Clean the red potatoes. Slice into 1 inch pieces. Place into a large pot and cover with 1 inch of cold water and ½ teaspoon salt.
- Bring to a boil over medium high to high heat. Boil until tender, about 12-15 minutes. The potatoes are easily pierceable with a fork when ready.
- Drain the water and set the potatoes aside.
- In the same pot, melt butter over medium heat. Once melted, add the minced garlic. Saute until golden and aromatic, about 1-2 minutes.
- Stir in the milk and salt. Cook another minute over medium heat, until warmed. Reduce the heat if the milk starts simmering.
- Return cooked potatoes to the pot. Use a potato masher to break the potatoes down to desired consistency.
- Stir in the sliced chives. Add freshly ground black pepper to taste and taste for salt. Enjoy!
Video
Notes
- Butter: If using salted butter, adjust the salt in the recipe to taste.
- Vegan option: Use plant butter and non-dairy milk to make this recipe dairy-free. Choose unsweetened, unflavored milk like soy milk or oat milk.
- Leftovers: Best within 3-4 days. Keep refrigerated in a closed container. Can be made up to 24 hours in advance, but will need extra milk to loosen and reheat.
- Reheating: To reheat in the microwave, add a splash of milk and heat until warmed through, stirring every minute. To reheat in the oven, place in a casserole dish and cover. Bake at 350F for 15-20 minutes, or until heated through.
Comments
No Comments