Creamy, buttery, and full of flavor—these classic Mashed Potatoes with Red Skin come together in just 30 minutes for the ultimate comfort food side dish!
When it comes to comfort food, nothing beats a big bowl of homemade mashed potatoes. This version keeps the red potato skins on, giving each bite a rustic texture and a boost of nutrients. I love how the skins add a pop of color and a subtle earthiness that pairs beautifully with just about any meal.
Whether it’s a weeknight dinner (not peeling cuts down a solid 10+ minutes on prep time), holiday feast, or Sunday supper, these mashed potatoes are always a hit at my table. I”ll be honest though, I do have a divided house when it comes to keeping the skin on mashed potatoes. So this recipe is on rotation when I’m on a time crunch but still want homemade mashed potatoes with dinner. With minimal ingredients and maximum flavor, they’re easy to whip up and taste like they came straight from a restaurant.
Jump to:
Why this Recipe Works
No peeling required – Save time and enjoy the natural texture and flavor of red potato skins.
Perfectly creamy – A mix of butter, milk, and a little heavy cream creates that irresistible creamy consistency.
Simple yet flavorful – Basic ingredients let the buttery red potatoes shine— making this side dish comfort food at its best.
Ingredients
- Red Potatoes – I use a 3 pound bag from the grocery store to make things easy and clear for this recipe.
- Dairy – You’ll use a stick of salted butter, warmed milk, and warmed heavy cream. This combo gives you silky flavorful mashed potatoes.
- Seasoning – A mix of salt and pepper to taste is all you need for this recipe.
- Parsley – I like to use a little fresh parsley to brighten up the potatoes to garnish them before serving.
Directions
Place the quartered red potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat to medium and cook for 18–22 minutes, or until potatoes are fork-tender.
Drain the potatoes. Then add the butter to the pot and cook on medium-low until butter is melted.
Add the drained potatoes to the pot and half the warmed milk and begin to mash with a potato masher until mostly smooth, leaving some bits of skin and texture.
As you mash continue to gradually add warmed milk to the potatoes continue mashing. Once your close to your desired consistency you will want to stir in the heavy cream.
Taste the potatoes and then season with salt and black pepper to taste. Garnish with fresh parsley if desired, and serve warm.
FAQs
Yes! Half-and-half will make the potatoes even richer and creamier. Just make sure it is warmed before adding to the potatoes.
Yes. Prepare as directed, then refrigerate in an airtight container for up to 3 days. Reheat with warm milk and more butter to loosen them back up.
Not at all. If you prefer a smoother mashed potato, you can peel the potatoes before boiling. You may want to use larger potatoes to make it easier to peel.
Mashed potatoes become gummy when the potatoes are overworked. Potatoes are full of starch, and when you mash them too vigorously—or use equipment like a food processor or blender—the starch molecules break down and release too much starch into the mixture. That paired with cold dairy products will create them to become gluey. To avoid this, always mash gently with a potato masher or ricer and stop as soon as they reach your desired consistency.
If your mashed potatoes turn gummy, don’t worry — you can still save them! The easiest fix is to transform them into a new dish. Spread the gummy potatoes into a baking dish, top with shredded cheese, and bake until golden to make a delicious potato casserole. You can also fold them into soups, use them as a topping for shepherd’s pie, or mix in extra warm milk, cream, and butter to help loosen the texture. While they won’t return to perfectly fluffy, these tricks make the most of the batch.
Recipe Tips & Tricks
Here are a few of my favorite tips and tricks when making mashed potatoes with red skins.
- Salt the water – Generously salt your water before cooking the potatoes. It’s the key to flavorful potatoes.
- Start with cold water – I know it sounds odd to do this as you will be boiling the potatoes but this ensures the potatoes cook evenly from the inside out.
- Warm your dairy – Warm dairy blends more smoothly and keeps the potatoes hot.
- Avoid overmixing – Overworking the potatoes can make them gluey. Mash just until smooth and creamy.
- Add-ins – Mix in oven roasted garlic, shredded cheese, or minced fresh herbs for extra flavor.
If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Mashed Potatoes with Red Skin
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Large Pot
- Measuring Spoons
- Stove Top
Ingredients
- 2 pounds Red Potatoes quartered
- 1 tablespoon Salt
- 1 stick Salted Butter
- ¾ cup 2% Milk warmed
- ¼ cup Heavy cream warmed
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse and quarter potatoes. Add the quartered red potatoes to a large pot and cover with cold water. Add a 1 tablespoon of salt and bring to a boil over high medium -heat. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.2 pounds Red Potatoes, 1 tablespoon Salt
- Drain the potatoes. Then add the butter to the pot and cook on medium-low until butter is melted.1 stick Salted Butter
- Add the drained potatoes to the pot and half the warmed milk and begin to mash with a potato masher until mostly smooth, leaving some bits of skin and texture.¾ cup 2% Milk
- As you mash continue to gradually add warmed milk to the potatoes continue mashing. Once your close to your desired consistency you will want to stir in the heavy cream.¼ cup Heavy cream
- Taste the potatoes and then season with salt and black pepper to taste. Before serving garnish with fresh parsley if desired, and serve warm.Salt and pepper to taste, Fresh parsley for garnish
Notes
- Salt the water – Generously salt your water before cooking the potatoes. It’s the key to flavorful potatoes.
- Start with cold water – I know it sounds odd to do this as you will be boiling the potatoes but this ensures the potatoes cook evenly from the inside out.
- Warm your dairy – Warm dairy blends more smoothly and keeps the potatoes hot.
- Avoid overmixing – Overworking the potatoes can make them gluey. Mash just until smooth and creamy.
- Add-ins – Mix in oven roasted garlic, shredded cheese, or minced fresh herbs for extra flavor.
Did you make this recipe? Let me know!