This red skinned mashed potatoes side dish is a gem! Easy, creamy, and buttery...What more could you want?
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Why red skinned mashed potatoes? In a word NO PEELING. Ok, that’s two words, but you get the point. Plus the added nutrients in the skin make it a win for feeding my family.
Weeknights are saved by this no-peel side dish, but so are times when I need mashed potatoes for a crowd. Don’t get me wrong, I don't have anything against russet potatoes. They are delicious, but nothing is easier than red skinned mashed potatoes. With a few simple tricks up your sleeve you can make the humble potato into the creamiest and most versatile side dish on a regular basis.
🥔 Ingredients
Red-skinned potatoes: These are the perfect potatoes for leaving the skin on.
Butter: Only real butter will do. I use salted.
Milk: My recommendation is to use 2% or higher. Any less and the creaminess of the mashed potatoes is sacrificed.
Salt and pepper: My preference is kosher salt and freshly ground pepper.
🔪 Instructions
Begin by cutting the potatoes into roughly equal pieces. I like to cut them in half longways and then cut each half into six pieces.
One thing I really like about red skinned potatoes is that they don't require scrubbing. Instead, place the cut potatoes in a pot filled with water and swish the water around to remove excess dirt and starch. At this point the water will be quite murky. All that dirty water gets drained, the potatoes get a quick rinse, and then fresh water is put in before boiling.
Once the water comes to a boil stir the potatoes occasionally until they look tender. The best way to check for doneness is with a fork. Make sure to drain thoroughly. Now the potatoes go back in the pot followed by the butter, salt, and pepper. While the butter melts the excess water will evaporate. Let them sit on the stove uncovered for approximately 5 minutes.
Using beaters that aren't turned on yet, just mash the potatoes manually. At this point taste the mixture to see if the seasoning is correct, adjusting it according to how you like it. Now turn the beaters on and beat until mixture is almost smooth but still has small chunks of potato. Pour in the warm milk. Don't add it all at once, but do make sure to add at least a cup to start. Continue adding milk until it is smooth and creamy but not soupy. Serve!
👨👩👧👦 For a crowd
I like making these mashed potatoes for a crowd because of how easy they are - no peeling, no scrubbing. When you have to make a lot of potatoes, it's a real time-saver to eliminate those steps. When making a double or triple batch, I recommend cutting the potatoes extra small (but still equal pieces) so that they boil faster.
🧄 Variations
Roasted garlic: How much garlic depends on how garlicky you like your potatoes. I use about a tablespoon of minced garlic. Add the garlic to the butter. Melt on the stove or in the microwave until garlic turns a toasty light brown color. Be careful...garlic goes from raw to burnt very quickly. Of course if you want to roast a whole head of garlic that would be great as well. This is my shortcut version.
Loaded Potato: Want the flavor of potato skins without the work? Add in sour cream, bacon, and cheddar cheese after they are mashed. Top with sliced green onions.
Brown butter: On the stove top or in the microwave melt butter. Continue cooking on medium heat until the butter foams. After it foams watch for the butter solids on the bottom to turn a toasty, golden brown color.
🙋 Questions & Answers
If your potatoes are lumpy, try these tips:
- Cut into roughly equal sizes. I like to cut the potatoes in half, and then cut each half into six equal pieces.
- Boil until potatoes are very tender. The best way to know if they are tender enough is to pull one out and smash with a fork. Then taste it and see if it is evenly tender. If any part is lumpy continue to boil them.
- Too much starch or too much water left in potatoes after boiling can cause cause a gummy or rubbery texture. Try these two steps to avoid:
1. Toss all the cut potato pieces into a pot and fill with water. Swish the potatoes around to release as much starch as possible. The water will be very murky. Then drain in a colander and rinse with fresh water. Put them back in the pot and fill with clean water before boiling.
2. After boiling drain the potatoes in a colander shaking vigorously. Allow drained potatoes to sit in the pot for five minutes before mashing, which will allow excess water to evaporate.
- Once the milk is added the potatoes are at risk of becoming gummy. The way to combat that is to add enough liquid from the start, and then to be careful not to overbeat.
In order to get the seasoning just right, add in the butter, salt, and pepper while the potatoes are drying out a bit. Use the beaters to smash the potatoes but don’t turn them on yet. Taste them. If they need more flavor, now is the time. We will adjust the creaminess later.
Mashed potatoes are the perfect side for so many dishes, it would be impossible to list them all here. You can pair them with roasts, chicken, roasted veggies, chicken pot pie, and anything with a hearty, meaty sauce. Some of my favorite recipes to serve alongside these potatoes are Chicken Breasts in Lemon Sauce and Slow Cooker Fall Apart Roast.
📖 More side dish recipes
- Skillet Roasted Corn - One of the top recipes on Borrowed Bites! Sweet, carmelized corn made in a cast iron skillet in under 20 minutes.
- Green Beans Almondine - Fast side dish made with frozen green beans, fresh lemon juice, and crunchy almond slivers.
- Brown Butter Rice Pilaf - A simple yet flavorful rice dish made all in one pot in 25 minutes.
👨🏼🍳 Tips & Tricks
- Make sure the potatoes into cut equal size pieces so that they boil evenly to prevent lumpiness.
- Excess starch can cause gumminess, so be sure to rinse the potatoes until the water is clear.
- Allowing the potatoes to dry will also help to avoid gumminess.
- Be sure to taste the mix before adding in the milk. Adjust the seasoning as needed.
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📋 Recipe
Red Skinned Mashed Potatoes
Ingredients
- 10 red skinned potatoes medium size
- 8 tbsp butter
- 1 cups milk warmed, plus additional as needed
- 1 tsp kosher salt
- ¼ tsp pepper
Instructions
- Cut potatoes into equal pieces. Add to pot filled with water. Swish around to release any dirt and excess starch. Drain potatoes in colander and rinse with fresh water. Add potatoes and fresh water back to pot.
- Bring potatoes to a gentle boil over medium high to high heat. Depending on the size of your potatoes, they may take 10-25 minutes to cook through after they come to a boil. Once they look done check for tenderness. The best way to know if they are done is to pull one out and smash with a fork. Then taste it and see if it has any lumps. If so continue to boil until evenly tender.
- Pour potatoes into a colander. Shake vigorously, removing as much water as possible. Add potatoes back to hot pot. Top with butter, salt, and pepper. Allow potatoes to sit uncovered for 5 minutes.
- Using hand held beaters that have not been turned on, manually mash the potatoes, mixing in the butter and seasonings. Taste mixture to see if it is well seasoned. If not adjust according to taste.
- Turn beaters on and mix until potatoes are mostly mashed and only small chunks of potatoes remain. Pour in one cup of warm milk. Whip, adding more milk until desired consistency is reached.
Notes
- Make sure the potatoes into cut equal size pieces so that they boil evenly to prevent lumpiness.
- Excess starch can cause gumminess, so be sure to rinse the potatoes until the water is clear.
- Allowing the potatoes to dry will also help to avoid gumminess.
- Be sure to taste the mix before adding in the milk. Adjust the seasoning as needed.
Dakota says
I tried this recipe the other day, and I’m absolutely hooked! Best mashed potatoes I’ve ever had!
Eliana says
I love that you don’t have to scrub and peel these potatoes. I boiled them until SUPER tender (I almost thought it was too much), but then they were the creamiest potatoes I’ve ever made. Great tip!
Misty says
I'm so glad they came out super creamy!