Red Skinned Mashed Potatoes
Last Updated on March 24, 2022 by Betty Davies
Add some color to your table with these creamy and buttery red skinned mashed potatoes. Simply seasoned, this indulgent mashed potato recipe is perfect for special occasions, but easy enough to make any day of the week.
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Mash is one of my all time favorite potato side dishes. They are so easy to dress up or down, making them perfect for an easy weeknight dinner or extra indulgent for those special occasions.
These red skinned mashed potatoes fall on the side of indulgent. Made with cream and butter they are wonderfully rich and flavorful, though of course, you can easily make them healthier if you prefer!
The red skins and a wonderful color and texture to this mash, and as a bonus, there’s no peeling required!
Be sure to try my Boursin Mashed Potatoes and Leek Potato Mash too!
Why you will love this recipe!
- Quick and easy: Boil the potatoes, mash everything together and you are good to go!
- Make ahead: Mashed potatoes are a great make ahead side dish, so they are perfect if you are serving them up at Thanksgiving, Christmas, Easter, or, another big feast. Simple to reheat and just as tasty.
- Simple ingredients: With only 4 main ingredients, plus a little salt and pepper, you can whip these up with not much notice. You are likely to have most things to hand already.
- Dietary info: These red skinned mashed potatoes are gluten-free and vegetarian.
Ingredients
- Potatoes: This recipe uses red skinned potatoes. There’s no need to peel them, just five them a good clean and then boil and mash.
- Butter: Salted butter adds a wonderful richness to this mashed potato, for me, it is non negotiable!
- Cream: Use a heavy or whipping cream, that is 35% fat, for the best texture and flavor.
- Seasonings: Garlic powder, salt and black pepper.
How to make red skinned mashed potatoes
Be sure to scroll down for the full recipe!
- Boil the potatoes til fork tender (photo 1).
- Heat the butter and cream til melted (photo 2).
- Mash the potatoes into the cream and butter and season to taste (photo 3).
Recipe Variations
These red skinned mashed potatoes are rich, creamy and indulgent, but if you want to make them a little healthier then you can use skimmed milk or half and half instead of cream and you can easily cut back on the butter. Try stirring in other seasonings like herbs or even some chili flakes. Make them cheesy by stirring in some grated parmesan or shredded cheese.
Frequently Asked Questions
For sure! Red skinned potatoes are waxy rather than starchy, so when mashed they are smooth and creamy rather than light and fluffy. You can easily adapt this recipe to use Yukon Gold or Russet potatoes for a fluffier mash.
Red potatoes have a thinner skin and they are perfectly edible, plus, I love the color and texture they add to the finished dish. If you prefer to peel them you absolutley can, otherwise, they just need a good scrub under cold running water to remove and loose dirt on the surface.
To make this recipe vegan, be sure to check out my Almond Milk Mashed Potatoes which can easily be made using red potatoes.
Serving Suggestions
These red skinned mashed potatoes are super versatile, serve them up with weeknight night dinners or alongside those special occasion meals at Christmas, Thanksgiving and Easter. Try them with:
Make Ahead, Storage and Reheating
Mashed potatoes are a great make ahead side and are easily reheated. Make up the recipe, let them cool and then keep covered in the fridge for up to 4 days. Reheat them in a pan on a low heat, stirring occasionally til heated through, you may need to add in a touch of cream or milk if they are dry.
Don’t cut the potatoes to far ahead of time as they can start to brown. They aren’t suitable for freezing as they contain dairy.
Recipe Notes and Tips
- When cooking the potatoes, start them in cold water and bring hem up to the boil. If you put them straight into boiling water they won’t cook through evenly.
- Take care not to overcook the potatoes, they should be fork tender but not falling apart.
- The butter and cream should be melted together, but don’t boil.
- Don’t over mash the potatoes as this can cause them to become gluey.
- Taste before serving and season to taste.
- If making ahead of time, let cool fully before storing.
These red skinned mashed potatoes are a wonderful addition to any meal. Rich, creamy and buttery, the waxy potatoes result in one delicious mash. This recipe is a must make!
More Potato Side Dishes
- Air Fryer Fingerling Potatoes
- Roasted Turmeric Potatoes
- Garlic Parmesan Potato Stacks
- Air Fryer Potato Gratin
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Red Skinned Mashed Potatoes
Equipment
Ingredients
- 3 pounds red skinned potatoes (1.35kg)
- ½ stick salted butter (55g)
- ½ cup cream (35%) (120ml)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash the potatoes and cut into quarters. Place in a large pot of cold water and add a generous amount of salt.
- Bring to a boil and cook til fork tender, 15 to 20 minutes.
- Drain the potatoes and set to one side.
- Place the butter, cream, garlic powder, salt and pepper into the pot used to cook the potatoes. Place on a low to medium heat and let the butter melt.
- Add the potatoes back to the pot and mash together. Taste for seasoning and serve with a drizzle of olive oil and fresh parsley if desired.
Notes
- When cooking the potatoes, start them in cold water and bring hem up to the boil. If you put them straight into boiling water they won’t cook through evenly.
- Take care not to overcook the potatoes, they should be fork tender but not falling apart.
- The butter and cream should be melted together, but don’t boil.
- Don’t over mash the potatoes as this can cause them to become gluey.
- Taste before serving and season to taste.
- If making ahead of time, let cool fully before storing.
