PERFECT Red Skin Mashed Potatoes
This red skinned mashed potato side dish is a gem! Easy, creamy, and buttery...What more could you want? Plus we include all our tips to prevent gummy, lumpy mashed potatoes.
- 10 red skinned potatoes medium size
- 8 tablespoon butter
- 1 cups milk warmed, plus additional as needed
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
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.
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Tips & Tricks
Roasted garlic: Add one tablespoon garlic to the butter. Melt on the stove or in the microwave until garlic turns a toasty light brown color.
Loaded Potato: Add in sour cream, bacon, and cheddar cheese after the potatoes 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.
- 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.
- After draining the potatoes, allow the excess moisture to evaporate for 5 minutes before moving on to mashing them. This will help prevent the potatoes from getting gummy.
- Be sure to taste the mix before adding in the milk. Adjust the seasoning as needed.
Calories: 407kcal | Carbohydrates: 58g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 602mg | Potassium: 1669mg | Fiber: 6g | Sugar: 7g | Vitamin A: 557IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 3mg