Mashed Red Potatoes
These Mashed Red Potatoes are richer and creamier than traditional mashed potatoes, with a buttery flavor and no peeling required!
Mashed Red Skin Potatoes
If you love mashed potatoes, these Mashed Red Potatoes are a delicious twist on traditional holiday side dish! Red potatoes have a naturally buttery flavor and a smooth, dense texture that makes them perfect for mashing and even richer and creamier than the original. And no peeling needed!
What makes red potatoes different from regular mashed potatoes is their lower starch content and waxier texture. While russet potatoes tend to make light and fluffy mashed potatoes, red potatoes hold onto more of their structure when cooked. This gives them a thicker, creamier consistency with a little more body. You can even leave the thin red skins on for extra texture and a pretty pop of color!
These creamy mashed red potatoes would make a wonderful addition to your Thanksgiving or Christmas dinner! They’re hearty, flavorful, and pair perfectly with roasted turkey, ham, gravy, and all your favorite holiday dishes. They’re also easy enough to make for a regular weeknight dinner, so you definitely don’t have to wait for a special occasion to enjoy them!
Ingredients
- Vegetables – Red potatoes (washed and cut into 2 inch chunks), Garlic, Parsley or chives
- Dairy – Butter, milk (or half and half), grated Parmesan cheese
- Pantry – Salt, pepper
Full ingredient amounts and step-by-step directions available in the printable recipe card at the bottom of the post.
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Helpful Kitchen Tools
- Large pot or Dutch oven
- Potato masher
Instructions
- Cook the Potatoes – Place the potatoes in a large pot and cover with water. Bring to boil and boil potatoes for 20 minutes, until potatoes are fork tender.
- Make the Butter Mixture – Melt butter in a saucepan over low heat with minced garlic and cook until fragrant. Stir in the milk, salt, and pepper. Keep warm until the potatoes are ready.
- Mash the Potatoes – Once potatoes are cooked, drain well and return to the pot. Mash to desired consistency with a potato masher.
- Finish – Add the butter and milk mixture to the potatoes, along with the shredded parmesan cheese and combine well.
Prep Tips:
- Milk – Use milk or half and half for the perfect creaminess! I find that using heavy cream makes the potatoes almost too rich, especially with the added cheese. If you find that you need to add more milk, make sure that it’s already warm so it will absorb better and not cool down the potatoes.
- Mashing – Take care not to over-mash the potatoes, as this can make them end up with a gummy texture.
- Optional Garnish – Serve with chopped parsley and/or an extra pat of butter.
More Delicious Potato Recipes To Try
Mashed Red Potatoes Recipe (Printable Recipe Card):
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Mashed Red Potatoes
Equipment
- Large pot or Dutch oven
- Potato Masher
Ingredients
- 2 ½ pounds red potatoes washed and cut into 2 inch chunks
- ½ cup butter
- ½ cup milk or half and half
- 4 garlic cloves finely minced
- Salt and pepper to taste
- â…“ cup freshly grated parmesan cheese
- Parsley chives, or green onions for garnish (optional)
Instructions
- Place the potatoes in a large pot and cover with water. Bring to boil and boil potatoes for 20 minutes, until potatoes are fork tender.
- Melt butter in a saucepan over low heat with minced garlic and cook until fragrant.
- Stir in the milk, salt, and pepper. Keep warm until the potatoes are ready.
- Once potatoes are cooked, drain well and return to the pot.
- Mash to desired consistency with a potato masher.
- Add the butter and milk mixture to the potatoes, along with the shredded parmesan cheese and combine well.
Notes
-
Milk: Use milk or half-and-half for creaminess without making the potatoes too rich. Warm any additional milk before mixing it in.
-
Mashing: Avoid over-mashing, which can make the potatoes gummy.
-
Garnish: Top with chopped parsley and/or an extra pat of butter.
Nutrition
Be sure to pin our Red Mashed Potatoes recipe on Pinterest:
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