Jump to:
- Homemade Mashed Red Potatoes
- Best Potatoes for Mashed Potatoes
- What to Serve with Mashed Red Potatoes
- Ingredients in Red Skin Mashed Potatoes
- How to Make Mashed Red Potatoes
- How Long Will Leftover Mashed Potatoes Last?
- How to Reheat Mashed Potatoes
- More of the Best Mashed Potato Recipes
- Mashed Red Potatoes Recipe
These Mashed Red Potatoes are pure comfort food and a simple side dish. Mashed with simple ingredients like butter, sour cream, garlic, and milk, they are bursting with flavor and pair well with just about anything.
Homemade Mashed Red Potatoes
This recipe for Mashed Red Potatoes just may be the perfect side dish. Whether it’s the holidays or a regular weeknight, you really can’t go wrong.
If you have gone your entire life without using red skin potatoes for your mashed potatoes, you’ve been missing out. But, it’s not too late! They make the creamiest skin-on potatoes you’ll ever taste.
We go simple with the seasoning, but these would also taste great if you added fresh thyme, bacon bits, or even minced roasted garlic. Give it a try and let us know what you think!
Best Potatoes for Mashed Potatoes
We believe there is a place for every potato in the world of side dishes. When it comes to mashed potatoes, red potatoes take the cake. They have a thin skin, making them delicious for skin-on mashed potatoes, and they are less starchy than other varieties. Plus, they are so small that they cook quickly!
Some other great potatoes for mashing are baby potatoes or Yukon gold. These all deliver the creamiest mashed potatoes.
If fluffy potatoes are your thing, try Russet or Idaho potatoes. Also, you can try mixing a few different types!
What to Serve with Mashed Red Potatoes
Mashed potatoes always seem to taste best with a simple beef, chicken, pork or turkey dish. Some of our favorites include:
- Herb Crusted Top Round Roast
- Old-Fashioned Meatloaf
- The Best Rump Roast in the Crock Pot
- Grilled Garlic Parmesan Chicken Breast
- Crockpot Mississippi Pork Roast
- Oven-Roasted Turkey Breast
Ingredients in Red Skin Mashed Potatoes
- Red Potatoes - if you leave the skins on, be sure to wash them before cutting into quarters, or 1” pieces for larger potatoes. You could also substitute Yukon gold potatoes or fingerling potatoes.
- Salt
- Butter - use room temperature butter.
- Sour Cream - either lite or full fat will work great.
- Garlic Powder - we like to use this rather than minced garlic because it has a sweeter flavor then blends in smooth.
- Milk - we recommend using either whole or 2% milk.
How to Make Mashed Red Potatoes
- Wash the potatoes and cut into 1" cubes. (Note: you can leave the peel on if desired or peel half of the potatoes. The potato peel gives it a rustic texture.)
- Place the potatoes in a large pot and cover with hot water, add 2 teaspoons of salt, and bring to a boil.
- Cooking on medium heat, boil potatoes for 20-30 minutes, or until they are fork-tender and no longer stick to a fork when pierced.
- Drain the water, then add the potatoes back to the pot. Add in your butter, sour cream, salt, and garlic powder. Mash the potatoes with a hand potato masher, getting out all of the largest chunks. You can keep mashed potatoes as chunky or as smooth as you like, adding up to ¼ cup of milk as needed. (Note: you may also use a standing mixer with the whisk attachment, but be sure not to overmix or your potatoes will become gummy.)
- Finish with a pat of butter, salt and pepper and chopped parsley if desired. Enjoy!
How Long Will Leftover Mashed Potatoes Last?
As long as you store them in an airtight container, your Mashed Red Potatoes should last for up to 4 days in the fridge.
How to Reheat Mashed Potatoes
To reheat mashed potatoes in the oven, transfer to an oven-safe dish, cover and warm at 300 degrees for about 20 minutes. Remove the lid, stir and add a couple of tablespoons of either milk or sour cream as needed. Stir and heat a bit longer, or until they are as warm as you would like.
You can also reheat mashed potatoes in the microwave by transferring to a covered microwave-safe container and heating on half-power for about 5 minutes, or as long as needed. Stir in a bit more milk, sour cream and butter if they could use a little more moisture.
More of the Best Mashed Potato Recipes
Mashed Red Potatoes Recipe
Ingredients
- 4 lbs Red Potatoes washed, peeled (optional) and cut into 1" dice
- 2 teaspoons Salt for boiling water
- 3 Tablespoons Butter room temperature
- ½ cup Sour Cream lite or full fat
- 1 tsp Salt
- 1 tsp Garlic Powder
- ¼ cup Milk as needed
Instructions
- Wash the potatoes and cut into 1" cubes. (Note: you can leave the peel on if desired or peel half of the potatoes. The potato peel gives it a rustic texture.)
- Place the potatoes in a pot and cover with hot water, add 2 teaspoons of salt, and bring to a boil.
- Cooking on medium heat, boil potatoes for 20-30 minutes, or until they are fork-tender and no longer stick to a fork when pierced.
- Drain the water, then add the potatoes back to the pot. Add in your butter, sour cream, salt, and garlic powder. Mash potatoes with a hand masher, getting out all of the largest chunks. You can keep mashed potatoes as chunky or as smooth as you like, adding up to ¼ cup of milk as needed. (Note: you may also use a standing mixer with the whisk attachment, but be sure not to overmix or your potatoes will become gummy.)
- Finish with a pat of butter and chopped parsley if desired. Enjoy!
Video
Notes
Tips:
- You can leave the peels on or take them off, whichever you prefer, just make sure to wash them
- Start with cold water covering your potatoes, then bring to a boil. They will cook more evenly this way.
- Salting the water you boil your potatoes in seasons them as they cook.
- A hand potato masher will you give you a great rustic mashed potatoes texture.
- Cutting your potatoes smaller will make them cook faster!
Nutrition
These Mashed Red Potatoes are pure comfort food and a simple side dish. Mashed with simple ingredients like butter, sour cream, garlic, and milk, they are bursting with flavor and pair well with just about anything.
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