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+ servings

Red Skin Mashed Potatoes

These Red Skin Mashed Potatoes are rich, buttery, and creamy with a wonderful rustic texture. Easy to make with just 6 simple ingredients, these homemade garlic mashed potatoes only take 30 minutes - no peeling required!  Serve them for Thanksgiving or as a hearty side dish with your next comfort food meal.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 296kcal
Author Ashley Petrie, RDN, LDN

Ingredients

  • 2 pounds red potatoes scrubbed and cut into 1-inch cubes
  • 2 cloves garlic minced
  • 1 teaspoon + ½-1 tablespoon kosher salt divided
  • 1 stick unsalted butter room temperature
  • 1 teaspoon black pepper
  • cup light cream warmed

Instructions

  • Scrub the red-skinned potatoes well under cold, running water and cut them into 1-inch cubes. Rinse the cubed potatoes with water to remove some of the excess starch. Place the cubed potatoes, minced garlic, and 1 teaspoon of salt in a large stockpot.
    2 pounds red potatoes, 2 cloves garlic, 1 teaspoon + ½-1 tablespoon kosher salt
  • Fill the stockpot with cold water, covering the potatoes. Bring the pot to a boil, uncovered, over medium-high heat. Cook for 10-15 minutes or until the potatoes are fork-tender, stirring occasionally to prevent sticking. If you notice any potato starch rising to the top, skim it off.
  • Once the potatoes are done, drain them in a colander, allowing excess water to evaporate for a few minutes. Return the potatoes to the pot.
  • Turn the heat to low and place the pot with the cooked potatoes back on the burner. Let the excess water cook off for one minute, shaking the pot occasionally to prevent sticking.
  • Take the pot off the heat. Add the butter, remaining salt, and black pepper to the potatoes. Mash the potatoes using a fork or a potato masher until they're creamy with a slightly chunky texture.
    1 stick unsalted butter, 1 teaspoon black pepper, 1 teaspoon + ½-1 tablespoon kosher salt
  • Taste the mashed potatoes for seasoning and adjust salt and pepper as needed. Stir in the warm cream until just combined. Be careful not to over-mix while stirring to avoid making the potatoes gluey. Serve immediately.
    ⅔ cup light cream

Notes

  • Making these mashed red skin potatoes for a crowd? This recipe can easily be doubled or tripled to accommodate more servings. As a general guideline, consider using ⅓ to ½ pound of potatoes per person.
  • Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Make Ahead: Cook potatoes up to 24 hours in advance and store them in the refrigerator.

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 609mg | Potassium: 738mg | Fiber: 3g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 13.5mg | Calcium: 47mg | Iron: 1.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.