Red Skin Mashed Potatoes

5 from 12 votes

Everyone will love these red skin mashed potatoes! They are very easy and simple to make. These mashed potatoes are creamy, thick, and rich. It's the perfect side dish for any occasion!

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Servings: people

Calories: 306kcal

Author: Tania

Equipment

Ingredients

2.5 pounds red potatoes
6 tablespoons unsalted butter cut into chunks
⅔ cup half-and-half plus more as needed
Garlic powder to taste
Salt and pepper to taste
Chopped chives for garnish

Instructions

Scrub the potatoes clean and cut them into 1.5 inch chunks. Don’t peel the potatoes.
Add the potatoes into a large pot and cover it with cold or room temperature water, enough to fully cover the potatoes. Bring to a boil over high heat, and then reduce to medium high to cook for about 15 to 20 minutes or until fork tender. Drain the water and return potatoes to the pot. Tip: They are ready when a fork easily pierces through. If there is resistance, it needs more time. You can also taste it - if they aren’t ready yet, they will have a little bit of a raw taste.
In a medium bowl, microwave the half-and-half with the butter together for a few seconds, until melted and warmed up. Give it a stir to combine.
Mash the potatoes with a potato masher, gradually adding the warmed up half-and-half and butter at the same time. If needed, add more half-and-half. Season with garlic powder, salt and pepper to taste and stir a few more times to combine. Tip: Add the liquid little by little until you get the desired consistency. Adjust as needed.
Garnish with chopped chives. I also like to serve with a few dollops of softened butter on top. Enjoy!

Notes

Start with cold water: Placing the potatoes in cold water first and bringing everything to a boil ensures even cooking. If you place them in hot boiling water, the outside may be overcooked before the center is ready.
Potatoes are ready when a fork pierces easily through, without resistance. For 1-inch chunks, this takes about 20 minutes. You can also taste it - if it’s not ready, it will have a slight raw taste.
I would NOT recommend using an electric mixer here. A simple potato masher tool will work just fine, especially if you want to keep the skin. No matter what, do NOT use a food processor.
Remember to warm up the melted butter and half-and-half before adding. This will make it easier for the potatoes to absorb the liquid.
Make-ahead: Make ahead 1 day in advance and reheat.
Reheat in microwave oven: Spread the mashed potatoes out a bit so there’s more surface area for the heat. 90 seconds should be enough.
Reheat in oven: Cover with aluminum foil. Reheat in the oven at 300 degrees F for 20 to 30 minutes or until warm. Uncover and stir in some warm heavy cream and butter, and return to the oven to reheat for an additional 5 minutes.
Leftovers can be stored for 3 to 4 days.
Freezing: Freeze f or up to 2 months. Thaw in the refrigerator and reheat.

Substitutions and variations:

Half-and-half: Whole milk or heavy cream.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition