red mashed potatoes recipe
The Best red mashed potatoes recipe
My kids adore them too, especially when they’re served with a simple green salad or grilled chicken. They’re soft and smooth, just like the way my grandma used to make them, but with a modern twist that keeps things light. Whether you’re hosting a holiday dinner or just need a reliable side for weeknight meals, these red mashed potatoes are foolproof. They’re also a smart choice because they’re packed with fiber and vitamins from the potatoes, and they’re easy to customize—add a little cheese, herbs, or even a dash of smoked paprika to keep things interesting. No one ever feels like they’re eating “healthy,” but they’re a balanced way to enjoy potatoes without the guilt.
Classic Creamy Red Mashed Potatoes
A vibrant twist on mashed potatoes, infused with the depth of tomato sauce for a rich, flavorful side dish perfect for any meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large russet potatoes, peeled and cubed
- 2 tbsp unsalted butter
- ½ cup whole milk (or heavy cream for extra richness)
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 cup low-sodium tomato sauce
- 1 tbsp fresh parsley, chopped
- 1 tsp dried thyme
👨🍳Directions
-
1
Boil cubed potatoes in salted water until tender (about 15 minutes). Drain and let cool slightly. -
2
In a saucepan, heat butter over medium heat until melted. Add tomato sauce, parsley, and thyme. Simmer for 5 minutes. -
3
Transfer potatoes to a large bowl. Add milk, garlic powder, onion powder, salt, and pepper. Mash until smooth. -
4
Fold in the tomato sauce mixture until evenly distributed. Adjust seasoning if needed.
🔧Equipment
- Potato ricer or food processor
- Large saucepan
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Red Mashed Potatoes Works
❓ Frequently Asked Questions About Creamy Red Mashed Potatoes
How do I know when the potatoes are done for mashed potatoes?
Peel and boil the potatoes in salted water until they’re fork-tender, which usually takes about 15–20 minutes. Test by inserting a knife—if it slides in with minimal resistance, they’re ready.
Can I use frozen potatoes for this recipe?
Yes, but thaw them first. Frozen potatoes can be slightly gummy if not fully thawed, so let them sit in the fridge overnight or microwave them for 2–3 minutes before cooking.
What if I don’t have a food processor?
You can mash the potatoes by hand with a potato masher or a fork until smooth. For a creamier texture, press the mash through a fine-mesh sieve if needed.
Should I add butter or milk to the mashed potatoes?
Butter is traditional and adds richness, but you can adjust to your preference. If you like creamier potatoes, add ¼ to ½ cup of milk or cream while mixing. Skip it if you prefer a simpler, buttery flavor.
How can I prevent the mashed potatoes from getting lumpy?
Use starchy potatoes like Russets or Yukon Golds, which break down easily. Mash them gently with a fork or potato masher, and add a splash of milk or broth to help smooth them out.
