Red Skin Mashed Potatoes Recipe

Ingredients

• 1,134 g (2 1/2 lb)red potatoes, scrubbed and quartered
• 3 tsp, dividedkosher salt
• 28 g (2 Tbsp)unsalted butter
• 180 ml (3/4 cup)whole milk
• 57 g (2 oz), cubed and at room temperaturecream cheese
• To tastefreshly cracked black pepper
• To tastefresh parsley or chives, minced

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in a large pot and cover with cold water by about 2.5 cm. Add 2 teaspoons of salt and bring to a boil over high heat. Lower the heat to medium-high and cook uncovered for about 10–12 minutes, until a knife slides easily into the potatoes.

2. 2

   Warm the milk

   While the potatoes cook, heat the milk, butter and remaining 1 teaspoon of salt in a small saucepan. Warm just until the butter has melted; do not let the milk boil.

3. 3

   Drain and mash

   Drain the potatoes thoroughly when tender. Mash them with a potato masher to your preferred consistency.

4. 4

   Fold in dairy

   Pour half the warm milk mixture over the potatoes and fold with a wooden spoon until absorbed. Add the rest of the milk mixture and the cream cheese, then fold until the liquid is absorbed and the cheese has melted. Avoid overmixing, which can make the potatoes gluey. Taste and add extra salt or more milk if desired.

5. 5

   Finish and serve

   Serve warm, garnished with freshly cracked black pepper and minced fresh parsley or chives.

What are red skin mashed potatoes?

Mashed potatoes are a familiar American side dish, usually made by cooking potatoes until tender and mashing them with dairy. This version leaves the red skins on, giving the mash a more rustic look and a little extra texture.

Red potatoes are a good fit for a small-batch mash because their tender skins blend into the finished dish. Butter, milk and cream cheese make this version rich and smooth without losing that homemade feel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 252 calories, 6g protein, 39g carbs, 9g fat.

The potatoes provide most of the carbohydrates, while the butter, whole milk and cream cheese contribute much of the fat; the dairy also supplies some protein. Pair a serving with a protein-rich main and vegetables to make a balanced plate.

Choosing the potatoes

Red potatoes: Scrub them well and quarter them so they cook evenly. Leaving the skins on is part of the dish’s texture, so there is no need to peel them.

Cooking until tender

Start in cold water: Cover the potatoes by about 2.5 cm and add 2 teaspoons of salt before bringing the pot to a boil. This gives the pieces time to cook through rather than softening only at the edges.

Check with a knife: After about 10–12 minutes, a knife should pass into a potato piece easily. If it still feels firm in the centre, keep cooking and check again.

Warming the dairy

Milk and butter: Warm them with the remaining teaspoon of salt just until the butter melts. Keeping the mixture below a boil helps it stay ready to fold smoothly into the potatoes.

Cream cheese: Cubing it and bringing it to room temperature makes it easier to incorporate. Add it with the second half of the milk mixture, as directed.

Getting the texture right

Drain thoroughly: Excess cooking water can make the mash loose, so let the potatoes drain well before mashing. Mash to the consistency you like while the potatoes are still warm.

Fold gently: Add the warm milk in stages and stop mixing once it is absorbed and the cream cheese has melted. Too much stirring can make the potatoes gluey.

Serving ideas

Finish the potatoes with freshly cracked black pepper and either minced parsley or chives. Serve them warm alongside roasted vegetables, a Sunday roast or another main dish that benefits from a creamy, savoury side.

Recipe notes & tips

• Cut the potatoes into similarly sized quarters so they become tender at roughly the same time.
• Salt the cooking water as directed so the potatoes are seasoned from the start.
• Drain the potatoes thoroughly before mashing to avoid a watery result.
• Warm the milk mixture only until the butter melts; do not boil it.
• Fold the dairy in gently and stop once it is absorbed to help avoid gluey potatoes.
• Add extra milk a little at a time if you prefer a looser mash.

Variations

• Herb finish: Use minced parsley or chives on top, as suggested, for a fresh finish.
• Peppery finish: Add freshly cracked black pepper just before serving.
• Chunkier mash: Mash less to leave more potato pieces and skins intact.
• Smoother mash: Mash more thoroughly before folding in the dairy, but avoid overmixing.
• Richer texture: Keep the full amounts of butter, whole milk and cream cheese in the recipe.

Common mistakes to avoid

• Uneven potato pieces: They may cook at different rates; quarter them to similar sizes.
• Starting with boiling water: The outside can soften before the centre; cover the potatoes with cold water first.
• Undercooking: Firm centres will resist mashing; cook until a knife slides in easily.
• Leaving water in the pot: Excess water loosens the mash; drain the potatoes thoroughly.
• Boiling the milk: It is only meant to be warmed; take it off the heat once the butter melts.
• Overmixing: The potatoes can become gluey; fold just until the dairy is incorporated.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring occasionally; add a small splash of milk if the potatoes have thickened.

Frequently asked questions