These Mashed Red-Skinned Potatoes are rich, creamy, and loaded with great flavor and texture. Unpeeled red-skinned potatoes are mashed with butter, sour cream, and milk to create these rustic mashed potatoes.
When it comes to making the best mashed potatoes, you might be under the impression that red-skinned potatoes are not a good choice. Well, I’m here to set the record straight.
Red-skinned potatoes are an excellent choice for creating super creamy, flavorful mashed potatoes – as long as you follow a few simple steps which I’ve outlined below.
Cooking and mashing them with their pretty red skins intact adds a rustic look, great flavor, and added nutrition. I first discovered this with my Colcannon Potatoes recipe and quickly adopted the practice for making Broccoli Cheese Mashed Potatoes and these absolutely delicious Mashed Red-Skinned Potatoes.
In addition to being SO yum, you get to skip the step of peeling the potatoes. Huge added bonus for me!
Ingredient Notes
- Red-skinned potatoes: Scrubbed clean and quartered.
- Dairy: Butter, sour cream (light or regular), and 2% or whole milk. I always make these potatoes with light sour cream and 2% milk because it’s what I keep in my fridge. If I had whole milk on hand, I’d be inclined to use it – especially if I was making them for a holiday meal.
- Garlic: Minced.
- Seasoning: Onion powder, salt, and freshly ground black pepper.
- Optional for garnish: A little minced fresh parsley adds a nice pop of color.
How to Make Mashed Red-Skinned Potatoes
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Cover the potatoes in cool, salted water and bring the water to boil. Reduce the heat and cook at a low boil,covered, until the potatoes are tender when pierced with the tip of a sharp knife, but not falling apart. Transfer the potatoes to a colander to drain well.
- Melt the butter in the dry, empty pot and when melted, add the garlic and sauté until fragrant. Remove the pot from the heat.
- Add the cooked potatoes back to the pot with the buttery garlic. Then, add the sour cream, about half of the milk, onion powder, salt, and remaining butter.
- Use a potato masher to smash the potatoes to the desired consistency, adding additional milk as needed. Taste and season with additional salt and pepper, if needed.
Tips for the Best Red-Skinned Mashed Potatoes
Don’t Overcook: Boil the potatoes just until fork tender. Overcooking them can cause the potatoes to absorb too much water and fall apart, which makes them mushy and less ideal for mashing.
Creaminess: Use a combination of butter, sour cream, and warmed milk to enhance the naturally creamy consistency of red potatoes.
Avoiding Gummy Mashed Potatoes: Mash gently with a hand masher to avoid overworking them, which can make them gummy. You can use an electric mixer if you’d like, but be very careful not to overmix.
Added Flavor: Add garlic and seasoning for a additional flavor that complements the red potatoes subtle sweetness.
Storage and Reheating Tips
- Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat: Warm the leftovers in the microwave or in a pot on the stove. Stir in a little additional milk, if needed, and stir until creamy and warmed through.
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Mashed Red-Skinned Potatoes
Ingredients
- 3 pounds red-skinned potatoes, scrubbed clean and quartered (unpeeled)
- 2 ¾ teaspoons salt, divided, or to taste
- 6 tablespoons butter, divided
- 2 teaspoons minced garlic
- ½ cup sour cream, regular or light
- ¾ to 1 cup milk, or as needed, warmed for 30 seconds in the microwave (I use 2%)
- 1 teaspoon onion powder
- Freshly ground black pepper, optional and to taste
Instructions
- Add the potatoes to a large pot or Dutch oven and cover with cool water by about 1-inch. Add 2 teaspoons salt, cover, and set the heat to HIGH. Watch closely and when the water reaches a boil, reduce the heat to MEDIUM and cook at a low boil for 15 to 20 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife, but not falling apart. Remove from the heat and transfer the potatoes to a colander to drain well.
- Add 2 tablespoons butter to the dry pot, place it over MEDIUM heat and when melted, add the garlic. Sauté until fragrant, about 1 minute. Remove the pot from the heat.
- Add the cooked potatoes back to the pot with the buttery garlic. Add the sour cream, about half of the milk, onion powder, ¾ teaspoon salt, and remaining 4 tablespoons butter. Use a potato masher to smash the potatoes to the desired consistency, adding small amounts of milk, as needed. Alternately, use an electric mixer to mix the potatoes to the desired consistency (being careful not to overmix), adding additional milk, as needed.
- Taste and season with additional salt and pepper, if needed.
Notes
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat: Warm the leftovers in the microwave or in a pot on the stove. Stir in a little additional milk, if needed, and stir until creamy and warmed through.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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