Red Mashed Potatoes Recipe

Ingredients

• 10 mediumred-skinned potatoes
• 113 g (8 tbsp)butter
• 240 ml (1 cup), warmed, plus extra as neededmilk
• 5 ml (1 tsp)kosher salt
• 1.25 ml (¼ tsp)pepper

Instructions

1. 1

   Rinse the potatoes

   Cut the potatoes into evenly sized pieces and put them in a pot of water. Swish them around to loosen dirt and excess starch, then drain in a colander and rinse with fresh water. Return the potatoes to the pot and cover with fresh water.

2. 2

   Boil until tender

   Bring the potatoes to a gentle boil over medium-high to high heat. After they come to the boil, cook for 10–25 minutes, depending on their size. Check one by removing it and pressing it with a fork; taste it to check for lumps, and continue boiling if it is not evenly tender.

3. 3

   Drain and season

   Tip the potatoes into a colander and shake vigorously to remove as much water as possible. Return them to the hot pot, add the butter, salt and pepper, and leave uncovered for 5 minutes.

4. 4

   Mash by hand

   Use handheld beaters that are switched off to mash the potatoes manually, mixing in the butter and seasonings. Taste and adjust the seasoning if needed.

5. 5

   Whip with milk

   Switch on the beaters and mix until the potatoes are mostly mashed, with only small chunks remaining. Add 240 ml of warm milk and whip; add more milk as needed to reach your preferred consistency.

What are red mashed potatoes?

Mashed potatoes are a familiar American side dish, served alongside everything from roast meat to weeknight dinners. This version uses red-skinned potatoes and leaves their skins on, giving the mash a more rustic look and texture.

Butter and warm milk make the potatoes creamy, while the method deliberately keeps a few small chunks. Rinsing, draining thoroughly and checking for tenderness all help the finished mash turn out evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 8g protein, 58g carbs, 17g fat.

Most of the carbohydrates come from the potatoes, while the butter supplies much of the fat and the milk contributes some protein and fat. Pair a serving with a protein-rich main and vegetables to make a more rounded plate.

Choosing the potatoes

Red potatoes: their thin skins can be left on, so there is no peeling step. Cut them into pieces of similar size so they cook at roughly the same rate.

Rinsing and boiling

Rinse well: swishing the cut potatoes in water helps remove surface dirt and excess starch before they go back into fresh water.

Check for doneness: cooking time varies with the size of the pieces. Test a potato with a fork and taste it; it should be tender throughout rather than firm or lumpy.

Getting the texture right

Dry the potatoes: shake the drained pieces vigorously, then return them to the hot pot. Leaving them uncovered for 5 minutes helps excess moisture escape before you mash.

Mash gently: first use the switched-off beaters by hand to break the potatoes up and combine the butter and seasoning. Then turn the beaters on and stop when only small chunks remain.

Adding the milk

Warm milk: it blends into the potatoes more readily than cold milk. Add the stated 240 ml first, then add extra a little at a time until the mash reaches the consistency you like.

Seasoning and serving

Taste the mash after combining the butter, salt and pepper, and adjust the seasoning before serving. These potatoes pair well with roast chicken, grilled meat or a generous helping of vegetables.

Recipe notes & tips

• Cut the potatoes into pieces of similar size so they become tender together.
• Use fresh water after rinsing the cut potatoes.
• Start checking for tenderness after 10 minutes of boiling, as cooking time depends on piece size.
• Shake the drained potatoes well to remove water before adding the butter.
• Warm the milk before adding it to the potatoes.
• Add extra milk gradually so you can stop when the mash is as soft as you like.

Variations

• Add garlic: stir in roasted or finely cooked garlic with the butter.
• Use fresh herbs: fold chopped chives or parsley into the finished mash.
• Add sour cream: replace some of the milk with sour cream for a tangier finish.
• Make it cheesier: mix in grated mature cheddar while the potatoes are hot.
• Add spring onions: stir sliced spring onions through just before serving.

Common mistakes to avoid

• Uneven pieces: they cook at different rates; cut the potatoes into similar-sized chunks.
• Underboiling: firm centres make lumpy mash; keep boiling until a test piece is tender throughout.
• Leaving excess water: wet potatoes can make the mash loose; shake them well in the colander.
• Adding cold milk: it can cool the potatoes; warm the milk before mixing it in.
• Overmixing: prolonged beating can make potato mash gummy; stop once it is mostly mashed with small chunks remaining.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a splash of milk if the mash has thickened.

Frequently asked questions