This post may contain Affiliate Links. Please see my Disclaimer for more details.
My Mashed Potatoes with Red Skin are creamy, rich, and bursting with decadent flavors. If you've been looking for the perfect mashed potatoes recipe, look no further.
Here are some entrees to serve on the side: Southern Pot Roast, Root Beer Braised Short Ribs, Coq Au Vin, Grilled Lamb Chops,Smothered Turkey Wings and Southern Fried Fish.
Latest Recipe Video:
Jump to:
I wanted a healthier twist for my weeknight dinners, so I reached for red potatoes instead of russets. Red potatoes are lower in starch, which means they don't convert to sugar as quickly, making them a lighter option without sacrificing flavor. Since I love mashed potatoes, I also wanted a way to make them creamy and satisfying without relying on cream cheese or sour cream.
That's how these red skin mashed potatoes came to life—creamy, flavorful, and made with simple, easy-to-find ingredients and finished with fresh chopped chives sprinkled for garnish, adding a gourmet touch to a healthy side dish.
Additionally, they only take about 20 minutes to prepare, as we don't have to peel potatoes before cooking them. Let's dive in and make some incredible mashed potatoes!
Red Skin Mashed Potatoes Key Ingredients
To make these yummy mashed potatoes with red skin, you'll need the key ingredients listed below.
Red Potatoes
Red potatoes are naturally waxy rather than starchy, which makes them a lighter choice for those watching their waistline. Because they contain less starch, your body digests them more slowly, helping to avoid quick spikes in blood sugar.
Evaporated Milk
The depth of flavor that evaporated milk adds is incredible; the little hint of sweetness pairs well with the savory seasonings.
Unsalted Butter
There's no need to use melted butter, although it helps blend better with the mashed potatoes; adding sliced butter to hot potatoes does the same thing without dirtying another dish.
Seasonings
All you'll need to make the mashed potatoes with red skin delicious is kosher salt, white pepper, and garlic powder.
How to Make Red Skin Mashed Potatoes
Making mashed potatoes is all about removing excess moisture from them so they whip up nice and creamy. I'll share the secret to doing that without added stress.
Add cubed red skin potatoes to a large pot and cover with cold water.
Be sure to skim off the foam that rises to the top while the potatoes cook.
Place over high heat, bring to a boil, and cook for 15-20 minutes, until potatoes are fork-tender. Drain the potatoes.
Place the potatoes back in the pot over medium heat, and cook for 30 seconds or until the water has evaporated. Add half and half and 4 tablespoons of butter, along with salt, white pepper, and garlic powder.
Lightly mash the potatoes with a potato masher or mix with a hand mixer on medium-low speed until creamy.If you used a potato masher, use a whisk and whip the potatoes for 30 seconds, until they are smooth and creamy.
Taste mashed potatoes and adjust seasoning with salt and pepper. Serve warm and garnish with the remaining butter and fresh chopped chives.
Storing Leftovers
Potatoes can be prepared up to two days in advance if stored in an airtight container in the refrigerator. I do not recommend you freeze leftover mashed potatoes.
Reheat over medium heat with 1-2 tablespoons of milk or half-and-half, stirring occasionally to prevent sticking. Alternatively, reheat in a microwave-safe bowl for 1-2 minutes, or until hot.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to help you make these red skin mashed potatoes consistently every time.
- Feel free to use whole milk, heavy cream, or sour cream as an alternative to evaporated milk. To make it dairy-free, use full fat coconut milk and vegan butter in place of the milk and butter.
- To add more garlic to your garlic mashed potatoes, add 3-4 cloves of minced garlic to the mashed potatoes when you add the butter. You can make a garlic butter by cooking the garlic in the remaining 4 tablespoons of butter with a little salt (about ¼ teaspoon).
- If you don't have a potato masher, use a hand mixer or any electric mixer to whip the potatoes.
- Always cover potatoes with cold water for the best results. If you use hot water, they'll cook faster, but you'll also run the risk of overcooking them into mush.
- Using white pepper helps remove black specks from mashed potatoes, which can detract from a visually appealing final presentation.
- Instead of fresh chives, you can use green onions or chopped parsley as a substitute.
- Make sure you chop the potatoes into uniform sizes to make sure they all finish cooking at the same time.
- I was always taught to boil potatoes, not simmer potatoes; however, if you have the time, simmer them until fork tender.
- Mash the potatoes in the pot; there's no need to transfer potatoes to a large bowl for mashing.
Red Skin Mashed Potatoes FAQ
Can you use red skin potatoes for mashed potatoes?
Red potatoes are excellent for mashed potatoes. Their thin, edible skins add color, texture, and nutrients to the mash, while their naturally creamy flesh makes them perfect for a rustic-style mash. A good mashed potatoes with red skin recipe saves you time since you don't need to peel them.
What are red skin potatoes best for?
Red potatoes are versatile, but especially shine in dishes where their waxy texture holds up well, such as roasted potatoes, potato salads, and red-skinned mashed potatoes. Their skins add earthy flavor and visual appeal, making them a favorite for side dishes.
Why does my potato have red skin?
Red potatoes are simply a variety of potato with naturally red-colored skins. The pigment is entirely standard and edible, and inside, they usually have a white or creamy flesh. The skin contains antioxidants and nutrients, which is one reason they're often left on in mashed potatoes.
Is red skin mashed potatoes good for you?
Red potatoes are a nutritious choice. Leaving the skins on adds fiber, potassium, and vitamins like B6 and C. Combined with moderation in butter and cream, a red skin mashed potatoes recipe can be both hearty and wholesome.
More Sides Recipes
Here are some more flavorful sides to add to your rotation.
- Collard Greens
- Barbant Potatoes
- Dirty Mashed Potatoes
- Succotash
- Hot Water Cornbread
- Southern Green Beans
- Fried Okra
- Stewed Okra and Tomatoes
- Corn Maque Choux
- Black-Eyed Peas
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the mashed potatoes with red skin on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Start following the recipe and get ready for the yummy red skin mashed potatoes you've ever enjoyed.
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Red Skin Mashed Potatoes
Ingredients
- 3 lbs. red skin potatoes washed, peeled, quartered
- 1 cup evaporated milk
- 1 stick unsalted butter sliced in tablespoons
- 2 ½ teaspoons kosher salt
- 1 teaspoon white pepper
- 1 teaspoon granulated garlic powder
- ¼ cup chopped chives for garnish
Instructions
- Add the potatoes to a medium pot and cover with water, place over high heat, bring to a boil, cook for 15-20 minutes, until potatoes are fork tender.
- Drain the potatoes. Place the potatoes back in the pot over medium-low heat, cook for 30 seconds or until the water has evaporated. Add half and half and 4 tablespoons of butter, salt, white pepper, garlic powder and mash potatoes with a potato masher or mix with a hand mixer on med-low until creamy.
- If you used a potato masher use a whisk and whip potatoes for 30 seconds until potatoes are smooth and creamy. Taste and adjust seasoning with salt and pepper. Serve hot and garnish with remaining butter and chives.
Notes
- Feel free to use whole milk, heavy cream, or sour cream as an alternative to evaporated milk. To make it dairy-free, use full fat coconut milk and vegan butter in place of the milk and butter.
- To add more garlic to your garlic mashed potatoes, add 3-4 cloves of minced garlic to the mashed potatoes when you add the butter. You can make a garlic butter by cooking the garlic in the remaining 4 tablespoons of butter with a little salt (about ¼ teaspoon).
- If you don't have a potato masher, use a hand mixer or any electric mixer to whip the potatoes.
- Always cover potatoes with cold water for the best results. If you use hot water, they'll cook faster, but you'll also run the risk of overcooking them into mush.
- Using white pepper helps remove black specks from mashed potatoes, which can detract from a visually appealing final presentation.
- Instead of fresh chives, you can use green onions or chopped parsley as a substitute.
- Make sure you chop the potatoes into uniform sizes to make sure they all finish cooking at the same time.
- I was always taught to boil potatoes, not simmer potatoes; however, if you have the time, simmer them until fork tender.
- Mash the potatoes in the pot; there's no need to transfer potatoes to a large bowl for mashing.
Leave a Reply