Red Skin Mashed Potatoes
These red skin mashed potatoes are the mashed potatoes that keep everyone going back seconds! They are so easy to make, and are creamy and rich, with pockets of tender potato skin and chunks. No mixer needed.
Servings: 6 people
Calories: 342kcal
Equipment
Ingredients
- 2 ½ to 3 pounds red potatoes
- 6 tablespoons unsalted butter cut into chunks
- ⅔ cup half-and-half plus more as needed
- 1 teaspoon Garlic powder plus more to taste
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Clean and cut potatoes. Scrub the potatoes clean and cut them into 1½ -inch cubes evenly. Don't peel the potatoes.
- Cook potatoes: In a large pot, bring water to a boil, enough to fully cover the potatoes. Add the potatoes, bring back to a boil, and cook for about 20 minutes or until soft and tender. Drain the water and return potatoes to the pot. Tip: The potatoes are ready when a fork easily pierces through. If there is resistance, it needs more time.
- Warm up dairy: In a heat-proof bowl, add the half-and-half and butter. Microwave for about 1 minute or longer until melted and warmed up. Give it a stir to combine fully.
- Mash the potatoes: Using a potato masher, mash the potatoes while gradually adding the warmed half-and-half and butter mixture. Add more liquid as needed until you reach your desired consistency. Tip: Add the liquid little by little until you get the desired consistency. Adjust as needed.
- Season and stir: Season with garlic powder, salt and pepper to taste and stir a few more times until just combined. Do not overmix, otherwise it can turn a little too dense.
- Garnish with chopped chives. I also like to serve with a few dollops of softened butter on top. Serve warm.
Notes
- The potatoes are done boiling 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.
- Don't use an electric mixer. A simple potato masher tool will work just fine, especially if you want to keep the skin on. Definitely don't use a food processor.
- Warming up the dairy will make it much easier to mix and will get you a better texture.
- Make ahead: Make the mashed potatoes up to 2 days ahead and keep refrigerated. Reheat over the stovetop with an extra splash of half-and-half and extra butter.
- Reheat in oven: Cover with aluminum foil. Reheat in the oven at 300°F until warm. Uncover and stir in some warm heavy cream and butter, and return to the oven to reheat for an additional 10 minutes.
- Leftovers can be stored for 3-4 days.
- Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as directed.
- Half-and-half: Whole milk works well here. If using heavy cream, you may need to use less since it is thicker and richer.
Nutrition
Calories: 342kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 197mg | Potassium: 1124mg | Fiber: 8g | Sugar: 16g | Vitamin A: 44053IU | Vitamin C: 45mg | Calcium: 119mg | Iron: 2mg