Red Skin Mashed Potatoes are chunky and creamy with flecks of red from the potato skins. These are so delicious and the perfect side dish for any meal. No need to peel the potatoes or get out an electric mixer!
I have changed my potato ways in 2024.
I used to be strictly a super smooth mashed potatoes person. The potatoes had to be peeled and they had to be whisked in the stand mixer to get the absolute smoothest, creamiest mashed potatoes that ever existed.
But in 2024? I’m into chunky red skin mashed potatoes.
Not only are they delicious, but they are also so easy! You don’t have to worry about peeling the potatoes and dirtying your stand mixer. All you do is slice, boil, and roughly mash.
If you love a chunky but still creamy mashed potato, you are going to love these.
- Red skin potatoes – big or small, it doesn’t matter. Make sure you give them a good scrub, cut off any weird bits, and slice them into 2-inch pieces.
- Salted butter – potatoes need a lot of salt so I start out with salted butter but you can use unsalted and just add extra salt.
- Milk – make sure you warm your milk before adding it to the potatoes. This keeps your potatoes fluffy AND warm.
- Sour cream – this adds extra creaminess to your mashed potatoes and just a tiny bit of tanginess that makes the potatoes interesting.
- Salt and pepper – taste and then season with salt and pepper. I find that I always end up using way more salt than I thought I would. Just keep tasting and adding more if necessary.
- Green onions – optional but they add such a nice color and brightens up the flavor.
How To Make Red Skin Mashed Potatoes
- Boil. Boil potatoes until fork tender. Drain and return to pot.
- Warm. Warm milk and butter over low heat.
- Mash. Add butter mixture to the cooked potatoes and roughly mash with potato masher.
- Add sour cream. Add sour cream and continue mashing until potatoes reach desired consistency.
- Season. Taste and season with salt and pepper.
- Serve. Sprinkle with sliced green onions before serving.
Can You Make Them Ahead?
You can make these potatoes early in the day or even the night before. Store them in the refrigerator.
You can reheat them on the stovetop (my preferred method) or microwave. You may need to add more milk if the potatoes have stiffened.
How Long Are They Good For?
These mashed potatoes are fine in the fridge for 3 – 4 days. Make sure to use an airtight container to keep them fresh for as long as possible.
Can You Freeze Them?
You can freeze mashed potatoes for up to 2 months. When you are ready to serve them, let them defrost overnight in the refrigerator and then warm them up on the stovetop or microwave.
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- 3 pounds red skin potatoes, cleaned and cut into 2-inch chunks
- ½ cup (1 stick) salted butter
- ¾ cup milk
- ¼ cup sour cream
- salt and pepper, to taste
- green onions, sliced, for serving
- Place potatoes in a large pot and cover with water. Boil until fork tender, 20 - 25 minutes.
- When potatoes are almost done, warm butter and milk over low heat. Keep warm.
- Drain potatoes and return to hot pot. Slowly add in butter mixture and mash everything together with a potato masher. You may or may not use all of the butter mixture.
- Stir in sour cream. Mash until the potatoes reach desired consistency.
- Taste and season with salt and pepper.
- Sprinkle with sliced green onions before serving.
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