Super easy red skin mashed potatoes! These mashed potatoes are creamy, buttery, and rich. They come together in 30 minutes and are freezer-friendly.
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!