Red Skin Mashed Potatoes
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Red Skinned Mashed Potatoes are so flavorful and delicious. No peel, super simple, one of our favorite potato side dishes.
Mashed Potatoes are one of our favorite side dishes. They’re easy to make and making these red skin mashed potatoes is even easier since you don’t have to peel the potatoes. I’m all for making things easier and the potato skin is packed with nutrients too!
Recipe ingredient notes
- Red Potatoes – This wouldn’t be a red skin mashed potatoes without potatoes that have red skin. That being said you can also do this with other potatoes!
- Whole Milk – We are dairy free so we use oatly, but you can use any milk.
- Butter – In addition to the milk this adds a delicious richness and flavor to the mashed potatoes.
- Seasonings – We use a combo of garlic, salt and pepper.
Garnishing is completely optional, but we like to add a sprinkle of freshly chopped parsley for a pop of green color.
How to make Red Skin Mashed Potatoes
For the full ingredient amount and full instructions, see the recipe card below.
Wash and chop the potatoes.
Then boil the potatoes until they are fork-tender.
While the potatoes are cooking, warm the milk, butter, and seasonings.
Drain the potatoes and return to the pot.
Mash the potatoes with warm milk and seasonings.
Serve as desired.
Recipe tips and variations
- You can easily double or triple this recipe if needed.
- Sometimes potatoes need more liquid as the size of the potatoes or the water content may be less or more.
- Add your favorite herbs or even try roasted garlic or caramlized onions for a flavor kick.
- These red skin mashed potatoes can be frozen, but the texture may change a bit.
Storage and reheating tips
- Refrigerate: Store any leftover mashed potatoes in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: To freeze mashed potatoes place them in an airtight freezer safe container and freeze for 10-12 months.
- Reheat: To reheat mashed potatoes you can use the stovetop for a few minutes in a small saucepan, in the oven for about 30 minutes at 350 degrees F, or even the microwave for a few minutes in a microwave safe bowl.
How to serve
This is best served as a side dish but can be served with all of your favorite main courses. We like serving with air fryer whole chicken or roasted split chicken breast.
Frequently asked questions
We recommend using fresh potatoes for this mashed potato recipe.
Absolutely! We will sometimes add cauliflower, broccoli, sweet potatoes, or caramelized onions.
We make this as a dairy-free mashed potato recipe, so that means it is also vegan as we don’t use any animal products. You can use your favorite plant milk and plant butter.
what to serve with mashed potatoes
Red Skin Mashed Potatoes
Ingredients
- 4 large red potatoes about 2lbs
- 2 teaspoons kosher salt divided
- 1/2-3/4 cup whole milk we use oatly full fat
- 2 tablespoons butter we use earth balance or country crock plant butter
- 1/4 teaspoon granualted garlic
- 1/4 teaspoon pepper
Instructions
- Wash and chop the potatoes into small chunks.
- Place the potatoes into a medium to a large saucepan and cover with cold water at least an inch above the potatoes. Add 1 teaspoon of kosher salt to the water.
- Bring the water to a boil on high heat and then reduce the heat to medium heat. Cook the potatoes until they are fork-tender and easily mash with the fork. This usually takes about 10-15 minutes. If you cut them larger you may need to cook longer.
- In a smaller saucepan on low heat combine the milk, butter, remaining teaspoon of salt, pepper, and garlic until warm.
- Once the potatoes are finished cooking strain the potatoes and discard the water. Pour the warm milk mixture over the potatoes in the saucepan and mash the potatoes using a potato masher until you reach the desired creaminess and consistency.
- Add more milk if needed and taste the potatoes to see if you need to increase any of the seasonings.
- Serve with your favorite meal.
Nutrition
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