red skinned mashed potatoes recipe
The Best red skinned mashed potatoes recipe
Red skinned mashed potatoes are the side dish I make more than any other. Leaving the skins on saves me a step and gives the potatoes a bit of texture and color that plain mashed potatoes just don’t have. My kids eat them without complaining, which says a lot, and my husband goes back for a second scoop every time. They take about 30 minutes from start to finish and use ingredients I already have in the fridge and pantry.
I make these for both holidays and regular weeknights. They work with roast chicken on a Tuesday and they hold their own next to a holiday ham or turkey. The red skins hold up well when you mash them, so you get small flecks of skin throughout, and I think that looks better on a plate than something completely smooth. I also like that they don’t need much butter or cream to taste rich, so you can keep them lighter if you want.
There is some real nutrition in these too. Red skinned potatoes keep their fiber and potassium when you leave the skin on, and they have vitamin C as well. That is part of why I stopped peeling potatoes for everyday meals. They are filling, they are cheap, and they go with almost anything you put on the table.
Red Skinned Mashed Potatoes
Red skinned mashed potatoes keep their thin, tender skins for a rustic texture and a pleasant pop of color. Butter and warm milk turn boiled red potatoes into a creamy, fluffy side dish that comes together in one pot.
🥘Ingredients
For the Potatoes
Optional Mix-Ins
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Red Skinned Mashed Potatoes Works
Red skinned mashed potatoes are my go to side because they come together fast, the skins add nice texture, and everyone at the table actually eats them. I make a big pot for holidays, Sunday dinners, and potlucks since they hold up well and pair with just about anything. If you need one dish that keeps a family gathering happy, this is the one I bring.
❓ Frequently Asked Questions About Red Skinned Mashed Potatoes
1. Do I need to peel red-skinned potatoes for mashed potatoes?
No. The thin skins are the whole point of this style of mash, and they add a pleasant texture and a little extra color. Just scrub the potatoes well under cold water and cut away any bruised or blemished spots before boiling. If you prefer a smoother mash, you can peel half the batch and leave the rest intact for a middle-ground texture.
2. Can I make red-skinned mashed potatoes ahead of time?
Yes, and they hold up well. Boil and mash the potatoes, then transfer them to a buttered oven-safe dish, cover, and refrigerate for up to two days. Reheat gently in a 325°F oven with a splash of milk or cream stirred in, or warm them on the stovetop over low heat with a lid on, stirring occasionally so the bottom does not scorch.
3. Why did my mashed potatoes turn out gluey?
Overworking the potatoes releases excess starch, which makes the mash dense and sticky. Use a ricer, food mill, or a light hand with a potato masher, and stop as soon as the lumps are gone. Keep the mixer and food processor out of the equation, and make sure the potatoes are drained thoroughly and steamed dry for a minute before mashing.
4. What can I use instead of butter and cream?
Olive oil, melted butter alternatives, or a few spoonfuls of sour cream all work, and warm whole milk or a plant-based milk can stand in for the cream. Add the fat and liquid gradually while mashing and taste as you go, since the potatoes absorb differently depending on how large they were and how long they cooked. Reserve a little of the cooking water and use it to loosen the mash if it tightens up.
5. How do I keep mashed potatoes warm until serving?
Set the pot over the lowest possible heat, cover it, and stir every 10 minutes or so, adding a splash of warm milk if the surface starts to dry out. For longer holds, keep them in a covered slow cooker on the warm setting or in a low oven. Avoid leaving them uncovered, since the top layer cools and firms up quickly.
