Mashed Red-Skinned Potatoes

Red skinned mashed potatoes topped with butter in a white bowl.

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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.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Calories: 303kcal

Author: Valerie Brunmeier

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

Storing and Reheating Leftovers

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