I’ve got the perfect side dish for you: creamy and buttery red skin mashed potatoes! These mashed potatoes are very easy to make and pair so well with almost anything. You’ll love it!
When I served these red skin mashed potatoes the other day, I knew they were going to be gone within seconds. These super easy red skin mashed potatoes are creamy, buttery, and smooth.
It’s got a rustic feel and look to it, so if you’re thinking about making a homey meal, these mashed potatoes need to be on your dinner table. I mean, it’s comfort food at its best!
You only need 5 ingredients, and it all comes together in one pot! Easy and simple, with minimal clean-up, it doesn’t get any better than this!
5 Ingredients Only
These easy red skin mashed potatoes only require 5 ingredients that you can easily find at grocery stores. In fact, the ingredients are so common that you may already have them in your fridge and pantry.
- Red potatoes: Make sure you scrub them well!
- Unsalted butter: You can also use salted butter, just make sure to add less salt at the end when seasoning.
- Half-and-half: This will add richness and creaminess for the perfect taste and texture.
- Salt and pepper
- Chives: For garnish. If you can’t find chives, use scallions or parsley.
Optional: For extra flavor, add garlic powder to taste.
With about 2 pounds of potatoes, you can make enough for 6 people. You can also double or triple it in a pinch. It’s that easy and straightforward!
How to Make Red Skin Mashed Potatoes
This is one of my favorite mashed potatoes because it’s so simple and requires minimal clean-up. Plus, the fact that you don’t have to peel the potatoes makes prep so much easier.
No need to press it through a potato ricer or whip them either. All you have to do is boil the potatoes, drain the water, press them with a potato masher, and combine with half-and-half and butter. So easy!
Here’s how to make them:
- Prepare the potatoes: Scrub your potatoes clean and quarter them. Cutting them will expedite the cooking process.
- Boil potatoes: It should take about 20-25 minutes, or until they are fork-tender. Then drain the water and return the potatoes to the pot.
- Mash them: Use a a potato masher, adding warmed up half-and-half and melted butter at the same time.
- Season with salt, and pepper. Serve with butter and garnish with chives.
Per usual, you can find the specific ingredient quantities and instructions in the recipe card below.
And in case you’re wondering, yes, mashed potatoes are one of my favorite things ever…and I can prove it! I have recipes for fluffy mashed potatoes, creamy mashed potatoes, and roasted garlic mashed potatoes.
Freezing and Reheating Mashed Potatoes
I always make big batches of these red skin mashed potatoes and freeze them for later. Mashed potatoes freeze really well, so it’s great to have them handy.
This is helpful especially during busy weeknights – I can make quick grilled chicken breasts and serve with a side of mashed potatoes. Mashed potatoes to the rescue!
To freeze mashed potatoes:
- Make the mashed potatoes as directed in the recipe.
- Let the mashed potatoes cool completely.
- Portion out the mashed potatoes: You can use freezer bags or freezer-friendly containers. Just be sure to portion them in servings of 1-2 to make it easier to thaw and reheat later. Freeze for up to 1 month.
To reheat frozen mashed potatoes:
- Stovetop: Use a small or medium pot and reheat over low to medium-low heat, stirring occasionally until heated through.
- Oven: Reheat at 350 degrees F in a covered baking pan for about 30-45 minutes. Baking time will depend on the size of the mashed potatoes.
- Microwave oven: Reheat frozen mashed potatoes in a covered microwave-safe container for about 5 minutes.
You can also thaw the mashed potatoes in the fridge overnight until no longer frozen and reheat for a few minutes.
I’m seriously obsessed with these amazing red skin mashed potatoes. I especially love the rustic look and feel. Plus, they are creamy and buttery, just how a good bowl of mashed potatoes should be.
Serve this side dish with:
- Baked Salmon Florentine
- Simple Pan-seared Chicken Breast
- Lemon Rosemary Roasted Whole Chicken
- Orange Honey Turkey Breast
- Hearty Beef Stew
Now, go to the kitchen and make a batch of this beauty! You will absolutely love it.
Thank you for reading, and please don’t forget to pin this recipe.
Tips for Success
- Potatoes: make sure to cut the potatoes to about the same size so they cook evenly.
- Extra flavor: If desired, add garlic powder or your favorite spices when mashing the potatoes for extra deliciousness.
- Can you freeze mashed potatoes? Absolutely! Check out the “Freezing and Reheating Mashed Potatoes” section above.
Red Skin Mashed Potatoes
- 2 pounds red skin potatoes
- 4 tablespoons unsalted butter
- ½ cup half and half, plus more if desired
- Salt and pepper to taste
- Chopped chives for garnish
- Scrub the potatoes clean and cut them into 1.5 inch chunks. Don’t peel the potatoes.
- In a medium pot, heat enough water to cover the potatoes and boil potatoes until tender, about 20-25 minutes. Drain the water and return potatoes to the pot.
- In a medium bowl, microwave the half-and-half with the butter together for a few seconds, until warmed up and melted.
- Mash the potatoes with a potato masher, adding the warmed up half-and-half and butter at the same time. Season with salt and pepper to taste. Garnish with chopped chives. Enjoy!
- Special equipment: potato masher.
- Preparing the potatoes: Make sure to cut the potatoes are cut to about the same size for even cooking.
- Freezing: Store leftovers in freezer-friendly bags or containers for up to 1 month. For reheating instructions, check out the "Freezing Mashed Potatoes" section above.
- Storing: Store in an airtight container and refrigerate for up to 2-3 days.